Artichoke and Potato Frittata

Course : Artichokes
Serves: 4
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2 large potatoes -- peeled and thinly sliced
2 tablespoons chopped onion
4 tablespoons olive oil -- divided 3+1 T.
1 package cooked artichoke hearts
4 large eggs beaten
1 teaspoon salt and thyme -- to taste
1/2 teaspoon thyme

Preparation / 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.

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