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...
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.
Heat the oven to 180ºC fan/gas 6. Whisk the eggs in a large bowl with plenty of pepper, then gently stir in the crisps (which should add enough salt).
Drain the artichokes and squeeze out the excess water, then roughly chop the petals, leaving the circular bases whole. Put the oil in a medium (24cm) ovenproof frying pan and, once hot, fry the artichokes for 3 minutes, stirring until they start to crisp a little. Add the garlic, fry for a minute or two until fragrant, then pour in the egg and crisp mixture. Immediately transfer the pan to the oven and cook for 10-12 minutes until cooked all the way through and a knife pushed into the centre comes out clean.
Turn out the frittata onto a board and leave to cool a little. Meanwhile, mix the rocket, parsley leaves and finely sliced shallot in a bowl. Dress with a drizzle of olive oil and a dash of balsamic vinegar, then top with the capers. Serve the frittata warm or at room temperature with the salad alongside.