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Frittata, Artichoke and Potato (P, KLP, TNT)
Source: Jacqueline Mallorca
Serves: 2 to 4

2 large potatoes, peeled and thinly sliced
2 tbsp. chopped onion
4 tbsp. olive oil, divided 3 plus 1 tbsp.
1 package frozen artichoke hearts, cooked
4 eggs, beaten
Salt and freshly ground pepper, to taste
1/2 tsp. thyme

Rinse potatoes in water and pat dry. Mix with the onion.

Fry slowly in 3 tbsp. of 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 tbsp. 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.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A