Spanish Tortilla With Potatoes, Artichokes, And Peppers

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• 4 tablespoons olive oil, plus more if needed, divided
• 1/2 medium onion, quartered and thinly sliced
• 1 large boiled potato, quartered and thinly sliced
• 3 marinated artichoke hearts, rinsed, patted dry and thinly sliced (from a can or jar)
• 1/4 cup sliced piquillo peppers or 1/4 cup roasted red pepper
• 4 large eggs
• 2 tablespoons chicken broth
• coarse salt

Recipe

• 1 heat 2 tbsp of the olive oil in a medium-size skillet over medium heat.
• 2 add the onion and cook until translucent, 3 to 5 minutes.
• 3 add the potato and cook, stirring gently, for 5 minutes.
• 4 stir in the artichoke hearts and peppers and cook, stirring, for another 2 to 3 minutes.
• 5 transfer the vegetable mixture to a bowl and let cool completely.
• 6 combine the eggs, chicken broth and a sprinkle of salt in a bowl; beat until just blended.
• 7 add the cooked vegetables and mix well; let stand for 10 minutes.
• 8 warm a serving plate in a low oven.
• 9 heat 1 1/2 tbsp olive oil in a skillet until it just begins to smoke.
• 10 add the egg/vegetable mixture.
• 11 reduce the heat to medium-low.
• 12 cook about 5 minutes until the top of the omelette is a little wet but not liquid, periodically lifting the edges and allowing remaining liquid to run under the portions that have set.
• 13 turn the tortilla onto the warmed plate, then carefully slide it back into pan to cook the top side, adding more oil first if the skillet is dry.
• 14 reduce the heat to very low and cook the tortilla a few more minutes until a toothpick inserted into the center comes out dry.
• 15 turn the tortilla out onto the warm serving plate, and lightly blot with a paper towel to remove any excess oil.
• 16 cut into wedges and serve (warm or at room temperature).