Tortilla with Potatoes, Artichokes and Peppers
Here is a classic brunch dish from author Anya Von Bremzen's book The New Spanish Table. Making great use of eggs, perhaps the world's most readily available protein, combined with flavors of the Mediterranean, this "Tortilla" (an omelet in Spain) makes a filling dish for a crowd. Pair this budget-friendly dish with a frosty pitcher of a "special occasion pink" drink, and you've got a party that even the most cultured guest would appreciate. With a wedge of "Tortilla" and a tumbler of pink sangria in hand, toast Mom with a hearty "¡Salud!" or "To your health!" Spanish-style.
Ingredients
4 tbsp olive oil, plus more if needed
Half medium onion, quartered and thinly sliced
1 large Yukon Gold potato, boiled then quartered and thinly sliced
3 jarred artichoke hearts, rinsed, patted dry, and thinly sliced
1/4 cup sliced roasted red bell peppers (jarred or fresh)
4 large eggs -
2 tbsp chicken broth
Flaked kosher salt
Directions
Heat 2 tbsp olive oil in a skillet over medium heat. Add onion and cook until limp, 3 to 5 minutes. Add potato and cook, stirring gently, for 5 minutes. Stir in artichokes and peppers and cook another 2 to 3 minutes.
Transfer vegetables to a bowl and let cool. Place eggs, broth, and several pinches of salt in a bowl and beat until combined. Let stand 10 minutes.
In a heavy 8-inch skillet, heat 5 tbsp olive oil until it is just beginning to smoke. Pour in the egg mixture along with the vegetables and flatten it with a spatula until the top is fairly even. Reduce the heat to medium-low. Shaking and tilting the skillet, gently lift the egg to let any liquid run underneath and cook about 5 minutes. Run a thin spatula under the tortilla to make sure that no part of the bottom is stuck to the skillet. Top the skillet with a rimless plate larger than the skillet and, using oven mitts, invert the tortilla onto the plate. If the skillet looks dry, add a little olive oil.
Carefully slide the tortilla back into the skillet, uncooked side down. Shake skillet to straighten the tortilla, and push the edges in with the spatula. Reduce heat to very low and cook the tortilla until a toothpick inserted in the center comes out clean, 3 to 4 minutes. Insert the tortilla onto a serving plate and pat top with a paper towel to absorb excess oil. Cool, then cut the tortilla into wedges and serve warm or at room temperature.
Try serving with our Authentic Pink Sangria cocktail recipe.
Tortilla With Potatoes, Artichokes, and Peppers can be found, along with other Spanish favorites, in The New Spanish Table by Anya von Bremzen
