Artichoke and potato frittata
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Potatoes -- peeled and |
| Thinly sl | ||
| 2 | tablespoons | Chopped onion |
| 4 | tablespoons | Olive oil -- divided 3+1 T. |
| 1 | pack | Cooked artichoke hearts |
| 4 | Eggs | |
| Salt and thyme -- to taste | ||
| ½ | teaspoon | 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