Summary

Ingredients

• 6 egg (s)
• 350 g potato (s)
• 1 can artichoke hearts, drained weight 240 g
• 6 anchovy fillet (s)
• 50 g parmesan, freshly rated
• 1 tablespoon olive oil
• 1 tablespoon herbs, Italian
• 1 tablespoon capers
• 2 spring onion (s)
• 1 pinch (s) cayenne pepper
• 1 pinch (s) nutmeg, grated
• salt and pepper

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Instructions

1. Preheat the oven to 180 ° C. Drain the artichoke hearts well and quarter them. Peel the potatoes and slice them into fine sticks. Finely chop the anchovy fillets.
2. Whisk the eggs with salt, pepper, cayenne pepper, nutmeg and the parmesan. Mix with the potatoes, artichokes and anchovies.
3. Line a springform pan with baking paper and brush it with the olive oil. Pour in the potato and egg mixture and smooth it out. Bake in the middle of the oven for about 35 minutes.
4. Clean, wash and cut the spring onions into fine rings, mix with the chopped capers and herbs and sprinkle over the finished frittata before serving.
5. Tastes warm but also cold.