Tortilla With Artichokes and Ham |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
1/4 cup olive oil |
1 cup onion, chopped |
2 garlic cloves, chopped |
5 cups artichoke hearts, quartered if whole (3 nine ounce frozen packages) |
3 ounces serrano ham, chopped |
1 teaspoon salt |
pepper |
6 eggs |
1 tablespoon olive oil |
1 tablespoon fresh parsley, chopped |
Directions:
1. In a medium skillet, heat the 1/4 cup of oil. Add the onion and garlic, and saute until softened.
2. Add the artichoke hearts and suate for 10 minutes.
3. Add the ham, 1/4 teaspoon salt, and pepper.
4. Cover and cook for 8 - 10 minutes, until the artichokes are fork tender.
5. Beat the eggs with 1/2 teaspoon salt and the chopped parsley.
6. Add the cooked artichokes to the eggs.
7. Add a tablspoon of oil to the empty skillet, the pour in the egg mixture.
8. Cook, without stirring, over medium low heat until the eggs are almost set, about 8 minutes.
9. Remove the pan from the heat. Cover with a plate that is slightly larger than the skillet, and carefully flip the pan over to place the tortilla, cooked side up, on the plate.
10. Slide the tortill of the plate, back into the pan and place back on the heat to finish cooking the other side, about 3 - 4 minutes.
11. When the bottom is set, slide the tortilla onto a clean serving plate.
12. Cut into wedges, and serve either hot or at room temperature.
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