Recipes
Potato and artichoke omelette
Perfect both in a pan and in the oven, the potato and artichoke omelette is a quick and easy recipe perfect for spring.
With the arrival of spring, the most popular recipes are those with artichokes . In fact, their particular flavor is able to make us forget all the time and effort spent cleaning them. Protagonists of various dishes, today we thought of using them to prepare the potato and artichoke omelette, a light second course excellent for cooking both in the pan and in the oven.
We start by cleaning the artichokes and cooking them in the pan, together with the potatoes, then adding the eggs and cooking everything. Nothing too difficult in short, but still quick and tasty , ideal for family dinners. We also add a little parmesan to make this vegetarian second course even tastier. Here's how we do it.
Preparation
How to prepare the potato and artichoke omelette recipe
First clean the artichokes by removing the outermost layer of leaves, the tips and the stem. Then cut them in half and, with the help of a knife, also remove the internal beard. As they are ready, place them in a bowl filled with water and lemon to prevent them from blackening.
Also peel the potatoes and cut them into 1cm cubes, keeping them aside for a moment.
In a non-stick pan, heat the oil with the garlic clove, then add the potatoes and artichokes cut into thin slices.
Cook for 20 minutes, adding half a glass of water to facilitate cooking and finally season with salt and pepper . Once ready, i.e. when the potatoes are very tender, turn off and let cool.
In a bowl, beat the eggs with the parmesan and add the warm vegetables. If desired, season with a spoonful of chopped parsley . Mix everything and pour into the same well-oiled pan.
Cook over medium heat with the lid on for about 15 minutes , turning halfway through cooking.
You can also prepare the baked potato and artichoke omelette by pouring the egg and vegetable mixture into a 24 cm diameter pan lined with baking paper and cooking at 180°C for 40 minutes. In this video you will find all the steps.
Similarly, we recommend you try the simpler, but certainly no less tasty potato omelette .
Conservation
The potato and artichoke omelette can be kept in the refrigerator, well covered in cling film, for a couple of days. Reheat it in a pan before consuming it or bring it to room temperature for a few hours.
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Artichoke omelette
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