| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Italian | Cheese, Eggs, Italian, Vegetables | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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