Artichoke, Potato, and Serrano Tortilla

Name: Artichoke, Potato, and Serrano Tortilla
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters shredded tetilla cheese; 12 extra larges eggs, beaten; 1 teaspoons chopped fresh thyme leaves; 255 grams box frozen artichoke hearts, thawed; 340 grams large Idaho potato (about , peeled, and cut into 1/2-inch cubes (about 2 cups); 2 Tbsps olive oil; 3 bottled roasted piquillo peppers, cut into 1/2-inch ribbons; 8 servings Kosher or fine sea salt and freshly ground pepper; 113 grams thinly sliced serrano ham, cut crosswise into 1/4-inch ribbons; 2 shallots, finely diced; 2 Tbsps unsalted butter

Artichoke, Potato, and Serrano Tortillan is a gluten free recipe with 8 servings. This recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 257 calories, 14g of protein, and 17g of fat. If you have artichoke hearts, bottled roasted piquillo peppers, sea salt and pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Put the cubed potato in a saucepan with enough cold salted water to cover. Bring to a boil over high heat. As soon as the water boils, remove the potatoes, drain thoroughly and spread out on baking sheet to air dry.

Ingredients you will need

Potato

Spread

Water

Equipment you will use

Baking Sheet

Sauce Pan

Set a rack about 6 inches from the heat source and preheat the broiler.

Equipment you will use

Broiler

Heat the olive oil in a 10-inch pan or skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the artichoke hearts and cook, tossing, until they are lightly browned, about 5 minutes.

Ingredients you will need

Artichoke Hearts

Add the potatoes, then the shallots and the thyme. Adjust the heat to low and cook until thyme smells delicious and the shallots soften, about 2 minutes. The potatoes should not brown. Stir in the ham and toss for another minute, just until it frazzles. Scrape the vegetable-ham mixture into a bowl and wipe the pan clean with a wad of paper towels.

Ingredients you will need

Vegetable

Potato

Shallot

Thyme

Ham

Equipment you will use

Paper Towels

Bowl

Frying Pan

Heat the butter in the pan over medium-high heat until the butter stops foaming. Tilt the pan to make sure the bottom and sides are well coated.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Pour in the eggs. Shake the pan while stirring the eggs with a wooden spoon or heat resistant spatula. Lift the edges of the tortilla as they set, letting the raw eggs run into the empty space. Continue until there is no longer any runny egg.

Ingredients you will need

Tortilla