Artichoke& potato frittata

* Exported from MasterCook II *

Artichoke & potato frittata

Recipe By : JACQUELINE MALLORCA
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Eggs
Italian Chronicle
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large potatoes -- peeled and thinly sl
2 tablespoons chopped onion
4 tablespoons olive oil -- divided 3+1 T.
1 package cooked artichoke hearts
4 eggs beaten
salt and thyme -- to taste
1/2 teas. 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

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NOTES : 4/26/95 San Francisco Chronicle