When in Spain, you will probably get a chance to enjoy tapas, small plates with different foods. One of the traditional dishes is tortilla Española or tortilla de patatas. This recipe for tortilla Española artichoke (alcachofa in Spanish) is a variation of the traditional version. In fact, I didn’t have an actual recipe for this, but we ordered it in Barcelona and it was delicious. Therefore, I tried to recreate it by adding some finely chopped artichokes and it worked! If you are in Barcelona, then I recommend trying tapas at one of the La Flauta restaurants.
As you can see from the photos, my tortilla was really thick, so it took awhile to cook. Next time, I would use a bit less of the ingredients for the size of my pan or make two of them.
Ingredients
2 potatoes, peeled
1/2 small onion, chopped
1 jar (285g) marinated artichoke hearts
4 eggs
Salt and pepper to taste
1 Tbsp Oil
Instructions
First, cut potatoes in thin slices about 2 cm square. Then chop drain and chop the artichoke hearts and set aside.
Next, in a small bowl, beat the eggs and add salt and pepper
Heat oil in a small frying pan over medium heat. Add onions and potatoes and sauté for about 20 minutes, stirring occasionally. The potatoes should become soft, and the onions slightly browned. Next mix in the chopped artichoke hearts. Finally, add the eggs. Tilt the pan to make sure the mixture is evenly spread. Cover with foil and cook about 5 minutes or until most of the egg is no longer liquid. Carefully flip the tortilla over – I usually transfer the tortilla cooked side down onto a plate. Then, I put the pan over the plate and flip the plate over. Cook for another 3 minutes, covered loosely with foil.
Ready to serve!
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