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Artichoke and Potato Frittata

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Cheese Eggs Italian Vegetables

Ingredients:

  • 2 lg Potatoes -- peeled and
  • Thinly sl
  • 2 tb Chopped onion
  • 4 tb Olive oil -- divided 3+1 T.
  • 1 pk Cooked artichoke hearts
  • 4 Eggs
  • Salt and thyme -- to taste
  • 1/2 ts Thyme
  • Beaten

Directions:

Rinse potatoes in water and pat dry. Mix with the onion. Fry slowly in the oil, turning often, until very reduced and tender -- about 30 minutes. Let the potato mixture cool a little, then toss with the artichokes, eggs and seasonings. Heat 1 tablespoon olive oil in a skillet, add the mixture and cook slowly for 5 minutes. Slide out onto a plate, reverse back into the pan and let brown for another 5 minutes. Serve lukewarm or cold, cut in wedges. Serves 2 to 4
 
Recipe By : JACQUELINE MALLORCA
 
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip