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Artichoke And Potato Frittata
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- #38174
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 large potatoes, peeled and thinly sliced
2 tablespoons chopped onion
4 tablespoons olive oil, divided
1 package cooked artichoke hearts
4 eggs beaten
salt and pepper, to taste
1/2 teaspoon thyme
directions
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.
added by
butterLou
nutrition data
509 calories, 37 grams fat, 28 grams carbohydrates, 17 grams protein per serving.
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reviews & comments
July 19, 2005
The directions were a little vague on this recipe, but it turned out quite good. The potatoes are to be sliced - but you could easily cube them with good results (we would probably do this if we make it again). It doesn't specify the size of the package of artichoke hearts. We used canned instead of frozen. Also, you should probably quarter the hearts. The finished product honestly didn't look like much. It lacked color which could have been added with some red bell pepper or other colorful veggie. Despite the bland appearance, this frittata was quite tasty! Depending on the size of the potatoes and quantity of artichoke hearts you chose, this recipe could serve 3-4.