Tortilla With Artichokes and Ham

READY IN: 45mins
Recipe by IngridH

Tortilla con Alcachofas- A spanish egg dish adapted from "Cooking from the Heart of Spain" Posted for ZWT5

Top Review by CookETC

I'm a Cuban American and I remember my mom used to make "tortilla espanola" when I was young. Typically, she used eggs, potatoes, and ham. The artichoke and ham combo in this recipe works well. I think next time, however, I might add a little more garlic and would love to try it with a touch of cheddar cheese as well. The only reason I gave it 4 stars was because I like my food wet and this was a little drier than I would have liked. But, I simply made "mojo", a Cuban marinade of heated olive oil, garlic, onions, lime and salt, and topped it with that. Yummy.

Ingredients Nutrition


  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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