Potato, Fennel & Artichoke Spanish Tortilla

In Spain this is a classic dish similar to an omelette.

Recipe Information

Serves: 2-4
Prep Time: 10 Minutes
Cook Time: 10 Minutes

Ingredients:

1 Fennel bulb, cooked and diced
2 cooked Artichoke hearts and stems, diced

2 Tbsp. olive oil
2 Yukon gold potatoes, boiled , cooled and diced
½ cup yellow onion, sliced very thin
¼ cup chopped flat leaf parsley
2 Tbsp. chopped chives
6 Large eggs
Salt and pepper, to taste

(See Video: How to Cook Artichokes for a variety of cooking methods)

Directions:

  1. Heat 1 tablespoon of olive oil in 9 inch non-stick fry pan. Add onion and potatoes and cook until onions are very tender. Add artichokes, fennel, parsley, chives and salt and pepper. Stir well to mix and cook 3 to 4 minutes.
  2. Beat the eggs and pour the eggs over the potatoes and increase the heat slightly.
  3. Cook gently for about 5 minutes or until the egg on the bottom of the pan sets and browns. During the cooking time gently pull the tortilla away from the sides of the pan and tilt to allow the uncooked egg to run underneath the tortilla. Cover the frying pan with a large upside-down plate and invert the tortilla on to it. Add the remaining oil to the pan and heat until hot. Slip the tortilla back into the pan, uncooked side down and cook for 3 to 5 minutes until the underneath browns. Slide the tortilla out on to a plate. Cut into wedges and serve warm or at room temperature.

 

See other great Artichoke recipes, chef videos, and more.

Recipe Reviews

Adding the artichokes made the difference. It has become on our most favorite breafast item.

Noe Garza
Mar 10, 2011
SeagovilleTX

Adding the artichokes made the difference. It has become on our most favorite breafast item.

Ocean Mist Farms , USA 5.0 5.0 1 1 Adding the artichokes made the difference. It has become on our most favorite breafast item.
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