Italian omelet

Ingredients for 4 servings:

• 1 kg potatoes
• 1 tbsp oil
• 1 large onion(s), cut into rings
• 2 garlic cloves, crushed
• 6 tomatoes, sun-dried, cut into strips
• 400 g artichoke hearts from the can, drained and halved
• 250 g ricotta
• 4 large eggs, whisked
• 2 tbsp milk
• 3 tbsp thyme, freshly chopped
• 50 g Parmesan, freshly grated
• Salt and pepper from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the potatoes, then slice them thinly. Bring salted water to a boil in a large pot and cook the potato slices for 5-6 minutes. Heat the oil in a large pan, add the onion and garlic, and fry for 3-4 minutes until translucent. Line a deep baking dish with some potato slices. Cover with a layer of the onion and garlic mixture, sun-dried tomato strips, artichoke hearts, and ricotta. Repeat until all ingredients are used up, finishing with a layer of potatoes. Mix the eggs with the milk, thyme, and half the Parmesan cheese. Season with salt and pepper, then pour over the potatoes. Sprinkle with the remaining Parmesan cheese and bake for 25 minutes in an oven preheated to 190°C until golden brown. Serve hot or lukewarm.