Artichoke and potato frittata

Yield: 4 Servings

Measure Ingredient
2 larges Potatoes -- peeled and
\N \N Thinly sl
2 tablespoons Chopped onion
4 tablespoons Olive oil -- divided 3+1 T.
1 pack Cooked artichoke hearts
4 \N Eggs
\N \N Salt and thyme -- to taste
½ teaspoon Thyme
\N \N Beaten

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


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