Artichoke and mint frittata with roast potatoes

Ingredients

For 1 serving

• Eggs2
• Artichokes2
• Mintto taste
• Pecorino10 g
• Potatoes180 g
• Garlic1 clove
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs,

In season: November – April

Method

1. Preheat a conventional oven to 200 °C. Peel the potatoes, cut them into roughly 1.5 cm cubes, toss them on a baking tray with half the oil, salt and pepper and roast for 25 minutes, until golden and crisp.
2. Meanwhile prepare the artichokes: pull off the tough outer leaves until you reach the pale ones, cut off the spiky tips, peel the stem, halve them and scrape out the choke; slice them thinly.
3. Heat the remaining oil in a non-stick frying pan about 20 cm wide over medium heat with the crushed garlic clove, add the artichokes, salt them, add a splash of water, cover and cook for 10 minutes, until tender; discard the garlic.
4. In a bowl beat the eggs with the grated pecorino, the torn mint and a grind of black pepper; pecorino is salty, so go easy on the salt.
5. Pour the eggs over the artichokes, turn the heat to low, cover and cook for 4 minutes, until the edges have set; flip the frittata using the lid and cook for another 4 minutes, until golden and firm.
6. Serve the frittata in wedges with the potatoes.