| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Italian | Cheese, Eggs, Italian, Vegetables | 4 | Servings |
INGREDIENTS
| 2 | Potatoes, peeled and | |
| Thinly sl | ||
| 2 | T | Chopped onion |
| 4 | T | Olive oil, divided 3+1 T. |
| 1 | Cooked artichoke hearts | |
| 4 | Eggs | |
| Salt and thyme, to taste | ||
| 1/2 | t | 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
A Message from our Provider:
“Are you wrinkled with burden? Come to the church for a face-lift.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 264
Calories From Fat: 163
Total Fat: 18.4g
Cholesterol: 186mg
Sodium: 77.2mg
Potassium: 466.6mg
Carbohydrates: 17g
Fiber: 2.2g
Sugar: 1.1g
Protein: 8.2g