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Artichoke & Potato Frittata
* 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 ThymeRinse 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.