| Ingredients: 2 Potatoes, peeled and Thinly sl 2 Tablespoon(s) Chopped onion 4 Tablespoon(s) Olive oil, divided 3+1 T. 1 Cooked artichoke hearts 4 Eggs Salt and thyme, to taste 1/2 Teaspoon(s) Thyme beaten |
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. Serves 2 to 4 Recipe By : JACQUELINE MALLORCA File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 264 Calories From Fat: 163 Total Fat: 18.4g Cholesterol: 186mg Sodium: 77.2mg Potassium: 466.6mg Carbohydrates: 17g Fiber: 2.2g Sugar: 1.1g Protein: 8.2g |