Italian Omelet

By DebCooks

A great dinner omelet with potatoes, onions, artichokes and sun-dried tomatoes.

Ingredients

• 2 lb potatoes
• 1 T oil
• 1 large onion, sliced
• 2 garlic cloves, chopped
• 6 sun dried tomatoes, cut into strips
• 14 oz artichoke hearts, drained and halved
• scant 1 1/4 c ricotta cheese
• 4 large eggs, beaten
• 2 T milk
• Parmesan cheese
• 3 T chopped thyme
• salt and pepper

Preparation

Step 1

Peel the potatoes and place them in a bowl of cold water. Cut the potatoes into thin slices. Bring a large pan of water to a boil and add the potato slices. Leave the potatoes simmer for 5-6 minutes or until tender. Heat the oil in a skillet, add the onions and garlic to the skillet and cook stirring occasionally for about 3-4 minutes. Add the sun-dried tomatoes and continue cooking for 2 minutes. Place a layer of potatoes at the bottom of a deep ovenproof dish. Top with a layer of the onion mixture, artichokes, and ricotta cheese. Repeat the layers in the same order, finishing with a layer of potatoes on top. Mix together the eggs, milk, half of the Parmesan cheese and bake in a preheated oven at 375 for 20-25 minutes or until golden brown. Cut the omelet into slices and serve.