Micronesian-style Artichoke Tortilla

Ingredients

In this Micronesian adaptation, we infuse the traditional Spanish Tortilla de alcachofas with the flavors of Micronesia. The original recipe is modified by incorporating Micronesian spices and using local ingredients to create a unique fusion of cuisines. We alse have the original recipe for Tortilla de alcachofas, so you can check it out.

• 6 large eggs 6 large eggs
• 1 can (14 oz) artichoke hearts, drained and chopped 1 can (14 oz) artichoke hearts, drained and chopped
• 1/2 onion, finely chopped 1/2 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon chili powder 1/4 teaspoon chili powder
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 15g, 3.5g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 12g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, whisk the eggs until well beaten. Set aside.
2. 2.
   Heat the vegetable oil in a non-stick skillet over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the skillet. Sauté until the onion becomes translucent.
4. 4.
   Add the chopped artichoke hearts to the skillet and cook for 2-3 minutes, until they are slightly softened.
5. 5.
   Sprinkle the turmeric, paprika, chili powder, salt, and pepper over the artichoke mixture. Stir well to combine.
6. 6.
   Pour the beaten eggs over the artichoke mixture in the skillet. Gently stir to distribute the ingredients evenly.
7. 7.
   Cook the tortilla on medium-low heat for about 10-12 minutes, or until the edges are set and the center is slightly jiggly.
8. 8.
   Carefully flip the tortilla using a large plate or lid. Cook for an additional 5-7 minutes, or until the tortilla is fully set and golden brown.
9. 9.
   Remove the tortilla from the skillet and let it cool for a few minutes before slicing.
10. 10.
    Serve warm or at room temperature. Enjoy!

Treat your ingredients with care...

• Artichoke hearts — Make sure to drain the canned artichoke hearts well before chopping them. Pat them dry with a paper towel to remove excess moisture, as this will prevent the tortilla from becoming watery.

Tips & Tricks

• For added flavor, you can sprinkle some grated Micronesian cheese on top of the tortilla before flipping it.
• If you prefer a spicier tortilla, increase the amount of chili powder or add a pinch of cayenne pepper.
• Serve the Micronesian-style Artichoke Tortilla with a side of fresh Micronesian salsa for a burst of tropical flavors.
• Leftover tortilla can be refrigerated and enjoyed cold as a tasty snack or packed lunch option.
• Experiment with different herbs and spices to customize the flavors of the tortilla to your liking.

Serving advice

Slice the Micronesian-style Artichoke Tortilla into wedges and serve it as a main course accompanied by a fresh green salad. It can also be served as an appetizer or a side dish alongside grilled fish or roasted vegetables.

Presentation advice

Garnish the Micronesian-style Artichoke Tortilla with a sprinkle of chopped fresh herbs, such as cilantro or parsley, to add a pop of color and freshness. Serve it on a vibrant plate to enhance the visual appeal.