Peel the potatoes.

Cut the potatoes and place them in a bowl of water.

Heat vegetable oil in a skillet and add the potatoes.

Add salt and cook until golden brown.

Once cooked, set the potatoes aside.

Now prepare the artichokes: clean them by removing the tough outer leaves.

Fill a bowl with cold water and squeeze in the lemon juice to prevent the artichokes from browning. Keep the artichoke hearts and slice them.

Heat olive oil in a skillet, drain the artichokes, and add them to the pan.

Add a little salt and cook until golden brown.

Once cooked, set the artichokes aside.

Meanwhile, beat the eggs with a pinch of salt and set aside.

In a nonstick skillet, add a little olive oil and arrange a layer of fried potatoes.

Add a layer of artichokes on top of the potatoes.

Add the cubed mozzarella cheese (about 3.5 ounces/100 grams) on top of the artichokes.

Place the skillet on the stove. After five minutes, pour in the beaten eggs and cook.

After a few minutes, flip the frittata and cook the other side.

Flip the frittata again so the mozzarella melts.

When cooked, transfer to a serving plate.

Your main dish is ready to enjoy! This Sicilian vegetable-based dish is perfect as a main course during the holidays. I hope you try my specialty!