Spanish cuisine · Breakfast & Eggs

Tortilla de Alcachofas

Tortilla with artichoke hearts fried golden brown in olive oil, giving the egg a nutty, slightly bitter note.

Ingredients · for 4 servings

• 8 artichoke hearts (fresh or frozen)
• 8 eggs
• 1 onion
• 3 cloves garlic
• 1 lemon
• 6 tbsp olive oil
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Free fresh artichoke hearts from the tough leaves and the choke, quarter them and immediately place in water with the juice of half a lemon so they don't turn brown; simply thaw frozen ones and pat dry.
2. Drain the artichoke quarters well and fry in 4 tbsp olive oil over medium heat for 8–10 min. until the cut surfaces are golden brown and a knife slides in easily.
3. Finely dice the onion, chop the garlic, add both and cook for a further 4 min. until the onion is translucent; season with salt and pepper and take the pan off the heat.
4. Beat the eggs vigorously, season with salt, pepper and the finely chopped parsley, and fold in the lukewarm artichoke mixture.
5. Heat the remaining olive oil in a 24 cm non-stick pan, pour in the mixture and cook over medium heat for 6–7 min. until the edge sets and the tortilla moves as a whole when you shake the pan.
6. Flip it out onto a plate, finish cooking for a further 4 min., let it rest for 5 min. and serve lukewarm drizzled with the juice of the second lemon half.