Smoked Artichoke and Roasted Potato Frittata


2 cups red potatoes, diced
2 tablespoons butter, melted
2 1/2 tablespoons BBQ smoke oil. Amount used will vary to preference.
1 medium yellow onion, diced
2 14-ounce cans artichoke hearts, drained and cut into quarters
2 cups Vermont Cabot pesto cheddar cheese or cheddar cheese, grated
8 eggs, lightly beaten


Toss diced potatoes with melted butter and 1 tablespoon BBQ smoke oil, salt and pepper, and roast at 350 degrees F till tender and slightly browned. Saute onion and artichokes with remaining BBQ smoke oil until golden brown. Combine vegetable mixture with eggs. Place in well buttered 9x13-inch pan. Refrigerate overnight.

In the morning: Bake at 350 degrees F, 40 to 45 minutes or until golden brown and set. Cut into 12 pieces.


1 28-ounce can Italian-style roasted red peppers, drained and pureed

Spoon small amount of pepper sauce on plates and place frittata on top, making sure some sauce has pooled around the outside of the serving.


Serves 12.

Reader Comments

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The BBQ smoke oil has a light

The Editors's picture

The BBQ smoke oil has a light smoky taste and can be diluted with vegetable oil. This is not as potent as the liquid smoke.

Well, I'm going to go out on

Well, I'm going to go out on a limb here as I have never posted here on Almanac, nor have I tried this recipe.
But my first glance at the ingredient's was, to say the least, a bit shocked!
The editor of this recipe either made a typo, or the creator/chef of this recipe, REALLY likes liquid smoke. 2 1/2 Tbls of liquid smoke is totally out of the realm of good eating. That stuff, to anybody that has used it, is VERY potent. I have never, in all the recipes I have used it in, used more than a couple of capfull's,(maybe a teaspoon and a half)in the entire recipe.
Again,I'm not trying to say that it wont work, but.?.?
My second question for the recipe is it says to cook the tater's, oinions, chokes, yada, yada,
and then place in pan and refig. overnite. Then in the morn. you're to bake it at ,ect. ect,....My point here is it never says were, or when, you are supposed to put in the eggs.?.?
Now I understand the concept of a frittata but a lot of people dont. I would think that, that preticular item would be of importance since eggs are the foundation of a frittata.
I will take this recipe and run with it but with some major modifications.
Sorry to be so long winded. I'm out

The recipe says to combine

The recipe says to combine the eggs with vegetables before putting it in the fridge overnight.

As for the liquid smoke, I'm with you. That's a LOT they're calling for.