ARTICHOKE and POTATO FRITTATA
Ingredients
- 1 pack cooked artichoke hearts
- 4 eggs
- Salt and thyme to taste
- ½ teaspoon thyme
Directions
- 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.
