Return to Content

Smoked Artichoke and Roasted Potato Frittata

by

Yield: Serves 12.

Ingredients:

  • 2 cups red potatoes, diced
  • 2 tablespoons butter, melted
  • 2 1/2 tablespoons BBQ smoke oil. Amount used will vary to preference.
  • 1 medium yellow onion, diced
  • 2 14-ounce cans artichoke hearts, drained and cut into quarters
  • 2 cups Vermont Cabot pesto cheddar cheese or cheddar cheese, grated
  • 8 eggs, lightly beaten

Instructions:

Sauce:

1 28-ounce can Italian-style roasted red peppers, drained and pureed

Toss diced potatoes with melted butter and 1 tablespoon BBQ smoke oil, salt and pepper, and roast at 350 degrees F till tender and slightly browned. Saute onion and artichokes with remaining BBQ smoke oil until golden brown. Combine all ingredients, except pepper puree. Place in well buttered 9x13-inch pan. Refrigerate overnight.

In the morning: Bake at 350 degrees F, 40 to 45 minutes or until golden brown and set. Cut into 12 pieces. Spoon small amount of pepper sauce on plates and place frittata on top, making sure some sauce has pooled around the outside of the serving.
Updated Sunday, April 21st, 2002
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

reader-survey-2014-600x350