Artichoke and Potato Frittata

         Yield: 4 Servings
Categories: Italian, Eggs, Vegetables, Cheese

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 Beaten 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 Recipe By : JACQUELINE MALLORCA