Prep 10 mins
Cook 35 mins
A Spanish tortilla is a thick omelet that usually includes potatoes. From The New Spanish Table as published in the Houston Chronicle.
- 4 tablespoons olive oil, plus more if needed, divided
- 1⁄2 medium onion, quartered and thinly sliced
- 1 large boiled potato, quartered and thinly sliced
- 3 marinated artichoke hearts, rinsed, patted dry and thinly sliced (from a can or jar)
- 1⁄4 cup sliced piquillo peppers or 1⁄4 cup roasted red pepper
- 4 large eggs
- 2 tablespoons chicken broth
- coarse salt
- Heat 2 tbsp of the olive oil in a medium-size skillet over medium heat.
- Add the onion and cook until translucent, 3 to 5 minutes.
- Add the potato and cook, stirring gently, for 5 minutes.
- Stir in the artichoke hearts and peppers and cook, stirring, for another 2 to 3 minutes.
- Transfer the vegetable mixture to a bowl and let cool completely.
- Combine the eggs, chicken broth and a sprinkle of salt in a bowl; beat until just blended.
- Add the cooked vegetables and mix well; let stand for 10 minutes.
- Warm a serving plate in a low oven.
- Heat 1 1/2 tbsp olive oil in a skillet until it just begins to smoke.
- Add the egg/vegetable mixture.
- Reduce the heat to medium-low.
- Cook about 5 minutes until the top of the omelette is a little wet but not liquid, periodically lifting the edges and allowing remaining liquid to run under the portions that have set.
- Turn the tortilla onto the warmed plate, then carefully slide it back into pan to cook the top side, adding more oil first if the skillet is dry.
- Reduce the heat to very low and cook the tortilla a few more minutes until a toothpick inserted into the center comes out dry.
- Turn the tortilla out onto the warm serving plate, and lightly blot with a paper towel to remove any excess oil.
- Cut into wedges and serve (warm or at room temperature).