This potato frittata is a delicious brunch dish, but it\u2019s hearty enough for a weeknight dinner, too. 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If you like Greek or Mediterranean cuisine, you\u2019ll want to add this to your keeper files. —Sarah Newman, Harvest, Alabama","recipeIngredient":["3 tablespoons olive oil, divided","1\/2 cup finely chopped red onion","1 garlic clove, minced","2 medium Yukon Gold potatoes (about 10 ounces), thinly sliced","8 large eggs","1\/4 cup 2% milk","2 medium tomatoes, chopped","1 can (14 ounces) water-packed artichoke hearts, drained and chopped","1\/4 cup crumbled goat cheese, divided","2 tablespoons minced fresh basil or 2 teaspoons dried basil, divided","1 teaspoon salt","1\/2 teaspoon pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 350\u00b0. In a 10-in. ovenproof skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Remove onion mixture from pan."},{"@type":"HowToStep","text":"Add remaining oil to same pan; arrange potatoes on bottom of pan. Cook over medium-low heat for 15-20 minutes or until tender, stirring occasionally."},{"@type":"HowToStep","text":"In a large bowl, whisk eggs and milk. Stir in tomatoes, artichokes, onion mixture, 2 tablespoons goat cheese, 1 tablespoon fresh basil, salt and pepper. Pour egg mixture over potatoes; sprinkle with remaining cheese. Bake until eggs are completely set, 25-30 minutes."},{"@type":"HowToStep","text":"Let stand for 5 minutes. Sprinkle with remaining basil. Cut into pieces."}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 420 calories","fatContent":"22g fat (6g saturated fat)","cholesterolContent":"382mg cholesterol","sodiumContent":"1039mg sodium","carbohydrateContent":"35g carbohydrate (5g sugars","fiberContent":"3g fiber)","proteinContent":"20g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4,"reviewCount":3,"worstRating":1,"bestRating":5},"recipeCuisine":"Mediterranean","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Lynn472"},"reviewBody":"I made this for a NYE gathering and was disappointed. It had sounded so good, but I found it very bland and it looked unappetizing. I followed the recipe exactly and it fit perfectly in my 10\" cast iron skillet. Perhaps more, or different, herbs?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-07-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Christine6767"},"reviewBody":"Made this frittata last night as part of my family's \"meatless Mondays\" and it also fit in nicely with my Mediterranean Diet. After readng the reviews, I tweeked the recipe slightly. I increased the amount of garlic to about 4 cloves and increased the basil and pepper as well. I also substituted vegan Parmesan cheese. I served it with warm Naan bread.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-11-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PAULAGOODWIN"},"reviewBody":"Ingredients pair well, especially the goat cheese! I made in cast iron skillet. One of my favorite recipes!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"89492","romance_copy_dek":"This potato frittata is a delicious brunch dish, but it\u2019s hearty enough for a weeknight dinner, too. 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