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Artichoke and Potato Frittata




Source of Recipe


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List of Ingredients




2 lg Potatoes, peeled and thinly sliced
2 T Onion, chopped
4 T Olive Oil, divided 3+1 T.
1 box frozen Artichoke Hearts, cooked
4 Eggs, beaten
Salt and Thyme, to taste


Recipe



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 T 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