Potato casserole with artichokes
Description
The pastry is simple and quick to prepare. You can use leftover boiled potatoes to make this casserole. The pastry is ready. Serve at the table.
Instructions
- 1
Step 1
1. Thinly slice the onion, artichokes, bell pepper, and boiled potato.
- 2
Step 2
2. Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add the onion and cook for 3 to 5 minutes. Add the potatoes and cook, stirring gently, for 5 minutes. Add the artichokes and bell pepper and cook, stirring, for another 2–3 minutes. Transfer the vegetable mixture to a bowl and let it cool completely.
- 3
Step 3
3. In a medium bowl, mix the eggs, chicken broth, and a few pinches of salt. Add the potato mixture and stir to combine. Let it sit for about 10 minutes. Heat 5 teaspoons of olive oil in a large skillet over high heat. Pour the vegetable mixture into the skillet and spread it evenly with a spatula. Reduce the heat to low. Cook, shaking the skillet, for 6 to 8 minutes.
- 4
Step 4
4. Carefully flip the pancake onto a plate. If the skillet looks dry, add a little olive oil. Gently slide the frittata back into the skillet and cook on the other side. Reduce the heat to very low and continue cooking until a toothpick inserted into the center comes out clean, about 3 to 4 minutes. Flip the frittata again and cook on the first side for another minute.
- 5
Step 5
5. Place the casserole on a plate and blot with a paper towel to remove excess oil. Let it cool slightly, then slice the casserole and serve warm or at room temperature.