Oven-baked frittata with potatoes and artichokes

Ingredients for 1 servings:

• 6 eggs
• 350 g potatoes
• 1 can artichoke hearts, drained weight 240 g
• 6 anchovy fillets
• 50 g Parmesan, freshly grated
• 1 tbsp olive oil
• 1 tbsp Italian herbs
• 1 tbsp capers
• 2 spring onions
• 1 pinch(s) of cayenne pepper
• 1 pinch(s) nutmeg, grated
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Frittata di patate and carciofi al forno

Preheat the oven to 180°C. Drain the artichoke hearts well and quarter them. Peel the potatoes and slice them into thin sticks. Finely chop the anchovy fillets. Whisk the eggs with salt, pepper, cayenne pepper, nutmeg, and Parmesan cheese. Mix with the potatoes, artichokes, and anchovies. Line a springform pan with baking paper and brush with olive oil. Pour in the potato and egg mixture and smooth the surface. Bake in the middle rack of the oven for about 35 minutes. Trim and wash the spring onions, then slice them into thin rings. Mix with the chopped capers and herbs. Sprinkle over the finished frittata before serving. Delicious warm or cold.