artichoke and crisp frittata

Egg

Artichoke and crisp frittata

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Crisps in a frittata?! It really does work – and if you don’t believe us, believe legendary El Bulli chef Ferran Adrià, who was the first to popularise it. We’ve added creamy artichokes and a zingy side salad to cut through the richness.

Ingredients

12 large free-range eggs

80g thick-cut ready salted crisps (we used Kettle Chips)

400g tin artichoke hearts

2 tbsp extra-virgin olive oil, plus extra to drizzle

2 garlic cloves, finely sliced

40g rocket

¼ bunch parsley, leaves picked

1 banana shallot, finely sliced

Balsamic vinegar to drizzle

1 tbsp capers, roughly chopped

Directions

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