Artichoke and Potato Frittata

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Title: Artichoke and Potato Frittata
Yield: 4 Servings
Categories: Cheese, Eggs, Italian, Vegetables


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

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