POTATO TORTILLA WITH ARTICHOKES AND RED PEPPERS

POTATO TORTILLA WITH ARTICHOKES AND RED PEPPERS image

Categories Egg

Yield 2 servings

Number Of Ingredients 8

Ingredients

About 4 tablespoons olive oil, plus more if needed
1/2 medium-size onion, quartered and thinly sliced
1 large boiled Yukon Gold potato, quartered and thinly sliced (a leftover potato works great here)
3 marinated artichoke hearts (from a can or jar), rinsed, patted dry, and thinly sliced
1/4 cup sliced piquillo peppers or roasted red bell peppers
4 large, very fresh eggs, preferably organic
2 tablespoons chick stock or broth
Coarse salt (kosher or sea)

Steps:

1. Heat 2 Tbls of olive oil in a medium-sized skillet over med heat. Add onion and cook until limp but not brown, 3 to 5 min. Add potato and cook, stirring gently, for 5 min. Stir in artichokes and peppers and cook, stirring, for another 2 to 3 min. Using a slotted spoon, transfer the vegetable mixture to a bowl and let cool completely. 2. Place eggs, chicken stock, and a few small pinches of salt in a medium bowl and beat until just scrambled. Add potato mixture and mix until well combined. Let stand for about 10 minutes. 3. Heat 5 tsp of reserved olive oil in a heavy 8-inch skillet over medium-high heat until it is just beginning to smoke. Pour the egg mixture into the skillet and flatten the potatoes with a spatula until the top is fairly even. Reduce the heat to medium-low. Cook, moving and shaking the skillet, running a thin spatula around the edge and sliding it into the middle so that some of the egg runs under for about one minute, then let it cook undisturbed until the top is a little wet but not liquid, 6 to 8 minutes. 4. Run the thin spatula under the tortilla to make sure that no part of the bottom is stuck to the skillet. Top the skillet with a rimless plate slightly larger than the skillet and, using oven mitts, quickly invert the tortilla onto the plate. If the skillet looks dry, add a little more olive oil. Carefully slide the tortilla back into the skillet, uncooked side down. Shake the skillet to straighten the tortilla and push the edges in with the spatula. Reduce the heat to very low and cook the tortilla until a toothpick inserted in the center comes out dry, 3 to 4 minutes. Invert tortilla again, as before, to cook on the first side for another minute. 5. Invert tortilla onto a serving plate and pat the top with a paper towel to get rid of excess oil. Let cool a little, then cut tortilla into wedges and serve warm or at room temperature. To serve as a tapa, cut tortilla into squares and serve with toothpicks.