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 1/3-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.