From the Kitchen
For The Resturant
Potato and artichoke omelet
6 oz of FRAMORE artichokes in oil
9 oz of potatoes
1.7 oz of milk
1 oz of parmigiano (or any grated cheese)
Salt To Taste
Pepper To Taste
Parsley To Taste
Extra Virgin Olive To Taste
Peel the potatoes and cut them into cubes.
Dig them into abundant boiling water and cook them for 10 minutes.
Once softer, drain and put them into a bowl. Add salt and leave them to cool.
Pre-heat the oven to 350 F and grease a round baking dish with oil.
Meanwhile, take FRAMORE artichokes in oil, drain and add them into the bowl, together with the potatoes.
In another bowl, break the eggs and add salt, pepper, minced parsley, milk and cheese and stir.
Once ready, spill the ingredients into the baking dish.
Bake for 20 minutes.
Remove from the oven and serve it.
Wed May 08 2019
Framore partnership with Italian Cultural Society in Washington D.C.
Tue Mar 05 2019
Welcome to PLMA 2018
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