Cozy Baked Frittata with Creamy Potatoes & Artichokes

There’s something deeply comforting about a baked frittata. It’s a dish that speaks of lazy brunches, cozy family dinners, and the quiet joy of simple ingredients made special. In this version, tender artichoke hearts, creamy shredded potatoes, and nutty Parmesan join forces to create a golden, savory centerpiece that feels both rustic and refined.

Forget the stovetop fuss—this frittata is entirely oven-baked, which means no flipping, no babysitting, and no guesswork. It's the kind of set-it-and-enjoy dish that works for busy weeknights or a relaxed Sunday brunch. The secret lies in a few thoughtful upgrades: steaming the artichokes first draws out their sweetness, while toasted breadcrumbs create a crisp, flavorful base that holds it all together.

Whether you serve it hot out of the oven or enjoy chilled slices the next day, this artichoke and potato frittata is a reliable, elegant addition to your recipe rotation. Let’s get cooking!

Recipe Information

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 4
• Difficulty: Easy

Ingredients

Fresh Produce

• 4 fresh artichokes
• 1 lemon (for acidulated water)
• 200–250g potatoes, peeled and coarsely grated
• 1 garlic clove, finely minced
• 1 small bunch of parsley, chopped

Pantry & Fridge Staples

• 4 large eggs
• 8 tablespoons grated Parmesan cheese
• 1 tablespoon olive oil
• Salt and freshly cracked black pepper, to taste
• Toasted breadcrumbs, for coating the baking dish

Cooking Instructions

• Prep the artichokes: Trim the tough outer leaves and stems from each artichoke. Cut them in half, remove the fuzzy choke, and thinly slice. Steam for 5 minutes to soften and enhance their sweetness. Immediately place in lemon water to prevent browning.
• Grate the potatoes: Peel and coarsely grate the potatoes. Do not rinse—the starch helps bind the mixture and adds creaminess. Set aside while you prep the egg base.
• Build the flavor base: In a mixing bowl, crack the eggs and whisk with salt and pepper. Stir in minced garlic and chopped parsley to layer in herby aroma and a punch of flavor.
• Combine the mix-ins: Drain and pat dry the steamed artichokes. Fold them into the egg mixture along with grated potatoes and Parmesan. Drizzle in olive oil and mix gently until well incorporated.
• Toast your breadcrumbs: Heat a dry skillet over medium and add a handful of breadcrumbs. Toast until golden and nutty-smelling—this step adds an irresistible crunch and prevents soggy bottoms.
• Prepare your baking dish: Grease a 7x7 inch or similar-sized baking dish. Coat the bottom and sides evenly with the toasted breadcrumbs to create a crisp, flavorful shell.
• Bake it gently: Pour the mixture into the prepared dish and smooth the top. Bake in a preheated oven at 170°C (340°F) for 50 minutes. Low heat ensures a tender center with no dry edges.
• Let it rest: Once baked, allow the frittata to cool for at least 10 minutes before slicing. This helps it firm up for clean, even portions and enhances the flavor.

Tips, Variations & Serving Suggestions

• Make it meaty: Fold in cooked pancetta, prosciutto, or smoked turkey for a savory boost.
• Go cheesy: Mix in soft cheese like ricotta or cubes of mozzarella for added richness.
• Add greens: A handful of sautéed spinach or Swiss chard blends beautifully into the egg mixture.
• Serving idea: Serve warm with a peppery arugula salad and a drizzle of lemon vinaigrette, or enjoy chilled with crusty sourdough.
• Leftover tip: Slice and pack cold frittata into lunch boxes—it’s delicious at room temperature and doesn’t need reheating.

Conclusion

This baked frittata is everything we love about home cooking—easy to prepare, deeply flavorful, and endlessly versatile. The artichokes bring a delicate bite, the potatoes add creaminess, and the Parmesan ties it all together in a savory, golden embrace. With its crisp breadcrumb crust and soft interior, each slice feels like a reward. Perfect for sharing, prepping ahead, or savoring solo with a glass of wine.

Want to see where it all began? Visit the original recipe on Baked Frittata with Artichokes and Potatoes.

FAQ

Can I use frozen artichokes instead of fresh?

Yes! Just make sure to thaw and dry them well before adding. Frozen artichoke hearts are a convenient and delicious alternative that still works beautifully in this frittata.

What type of potatoes are best for baking into frittata?

Waxy potatoes like Yukon Gold or red potatoes hold their shape and create a soft, rich texture—perfect for this dish. Avoid overly starchy varieties like russets.

How do I store and reheat leftovers?

Store slices in an airtight container in the fridge for up to 3 days. Reheat in a 160°C (320°F) oven for 10 minutes, or enjoy cold—it’s just as flavorful.