Author: Nicole
- 1 pound butter potatoes (such as Yukon Gold or Dutch Yellow) (~ 2 large)
- 1 teaspoon extra virgin olive oil
- 1 medium onion, chopped
- 1 garlic clove, minced
- 4 large eggs
- 1 14-oz can artichoke hearts, drained and coarsely chopped
- 8 ounces Gruyère cheese
- 2 tablespoons chopped flat leaf parsley
- A few dashes of Tabasco sauce
- Fine sea salt and coarsely ground pepper
- Peel and cut potatoes into 1-1/2 inch chunks. Steam potatoes (using a steamer insert) over high heat until you can easily break them with a fork, about 20 to 25 minutes. Let cool. Once potatoes are cool cut them into smaller pieces – about ⅓-inch dice. Set aside.
- Preheat oven to 350°F. Coat an 8-inch square baking dish with nonstick spray.
- In a medium skillet, heat olive olive over medium heat. Add onion, season with salt and pepper, and cook until softened, about 7 minutes. Add garlic and stir for a minute. Remove pan from heat.
- In a large bowl, whisk eggs until well mixed. Stir in onion mixture, potatoes, artichokes, cheese, parsley and Tabasco sauce. Season with salt and pepper.
- Transfer mixture to the prepared dish. Bake until it has set – a bit puffed at the sides and just firm in the center – about 25 to 30 minutes.
- Cool for at least an hour before cutting into 1-inch squares.
* I prefer not to cut the potatoes too small before steaming them so they don’t fall apart.
* It’s easier to cut when it’s completely cooled.
Recipe by Riegl Palate at https://www.rieglpalate.com/artichoke-potato-nibbles/
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