| 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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