ARTICHOKE, POTATO, AND SERRANO TORTILLA
Provided by Daisy Martinez
Categories appetizer
Time 30m
Yield 8 buffet servings or at least 12 appetizer servings
Number Of Ingredients 11
Steps:
- 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.
- Set a rack about 6 inches from the heat source and preheat the broiler.
- Heat the olive oil in a 10-inch pan or skillet over medium-high heat. Add the artichoke hearts and cook, tossing, until they are lightly browned, about 5 minutes. 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.
- 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. 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. Spread the vegetables and ham evenly over the soft eggs, season with salt and pepper, lower the heat, and sprinkle with the cheese.
- Put the tortilla under the broiler and broil until golden brown and bubby, 3 to 4 minutes. Slide tortilla out of the skillet onto a large platter. Serve hot or at room temperature.
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Nwachukwu Benita
[email protected]I love the flavor of the serrano peppers in this tortilla. They add a nice kick.
shehzad Shekh
[email protected]This tortilla is a great way to get your kids to eat their vegetables.
Jewel Mahmud
[email protected]I'm not a big fan of artichokes, but I really enjoyed this tortilla.
Akinur Hasan
[email protected]This is a great recipe for a vegetarian or vegan tortilla.
Stellar Evolution (S.E.)
[email protected]I wasn't a fan of the serrano peppers in this tortilla. I think I'll omit them next time.
Hasan Mehedi
[email protected]This tortilla is a bit time-consuming to make, but it's worth the effort.
Surgeon Doctor
[email protected]I love the crispy edges on this tortilla.
Salina Sunuwar
[email protected]This tortilla is a great way to use up leftover artichokes and potatoes.
Rabeel Gago
[email protected]I've made this tortilla several times and it's always a crowd-pleaser. It's a great dish to serve for brunch or dinner.
Irwin Malta
[email protected]I thought this tortilla was just okay. I probably wouldn't make it again.
Bahi jaan
[email protected]This tortilla was a bit too spicy for my taste, but I still enjoyed it.
Bahati Jay
[email protected]I wasn't sure about the combination of artichoke and potato, but it turned out to be really good! I'll definitely make this again.
Aown Raza
[email protected]This tortilla was easy to make and very flavorful. I will definitely make it again.
Henry Daniel
[email protected]I love the combination of artichoke, potato, and serrano peppers in this tortilla. It's a great way to use up leftover potatoes.
sebhat tesgaye
[email protected]This recipe is a keeper! I've made it several times and it always turns out perfectly.
elizabeth mafura
[email protected]I made this tortilla last night and it was delicious! I especially liked the crispy edges.
Aisha Garba
[email protected]This tortilla was a hit at my dinner party! The artichoke and serrano peppers added a unique and flavorful twist to the classic dish.