Spanish Artichoke Tortilla

Ingredients

• 4 medium artichoke hearts, cooked and quartered 4 medium artichoke hearts, cooked and quartered
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 6 large eggs 6 large eggs
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 18g (Saturated Fat: 4g)
• Carbohydrates: 10g (Sugars: 2g)
• Protein: 12g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   Heat olive oil in a non-stick skillet over medium heat.
2. 2.
   Add the sliced onion and minced garlic to the skillet. Sauté until the onion becomes translucent.
3. 3.
   Add the artichoke hearts to the skillet and cook for an additional 2 minutes.
4. 4.
   In a separate bowl, whisk the eggs together until well beaten. Season with salt and pepper.
5. 5.
   Pour the beaten eggs over the artichoke mixture in the skillet. Gently stir to distribute the ingredients evenly.
6. 6.
   Reduce the heat to low and cook the tortilla for about 10-12 minutes, or until the edges are set and the center is slightly jiggly.
7. 7.
   Carefully flip the tortilla using a large plate or lid. Cook for an additional 5-7 minutes until the other side is golden brown.
8. 8.
   Remove from heat and let the tortilla rest for a few minutes before slicing.
9. 9.
   Serve warm or at room temperature.

Treat your ingredients with care...

• Artichoke hearts — Make sure to cook the artichoke hearts until they are tender before adding them to the tortilla. Canned or jarred artichoke hearts can be used as a time-saving alternative.

Tips & Tricks

• For a twist, you can add some grated cheese such as Manchego or Parmesan to the beaten eggs before pouring them into the skillet.
• Serve the tortilla with a dollop of aioli or a drizzle of balsamic reduction for added flavor.
• Leftover tortilla can be refrigerated and enjoyed cold the next day as a tasty snack or lunch.

Serving advice

Serve the Spanish Artichoke Tortilla warm or at room temperature. Cut it into wedges or squares and garnish with fresh parsley or chives for a pop of color.

Presentation advice

Present the Spanish Artichoke Tortilla on a rustic wooden platter or a colorful ceramic plate. Accompany it with a side salad of mixed greens and cherry tomatoes for a vibrant and appetizing presentation.