*  Exported from  MasterCook II  *

                       Artichoke & potato frittata

Recipe By     : JACQUELINE MALLORCA
Serving Size  : 4    Preparation Time :0:00
Categories    : Cheese                           Eggs
                Italian                          Chronicle
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      large         potatoes -- peeled and thinly sl
   2      tablespoons   chopped onion
   4      tablespoons   olive oil -- divided 3+1 T.
   1      package       cooked artichoke hearts
   4      eggs          beaten
                        salt and thyme -- to taste
     1/2  teas.         thyme

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

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NOTES : 4/26/95 San Francisco Chronicle