Best 2 Artichoke Potato And Serrano Tortilla Recipes
Embark on a culinary journey to Spain with this delightful Artichoke, Potato, and Serrano Tortilla recipe. This traditional Spanish dish, also known as Tortilla de Patatas, combines the earthy flavors of artichokes, the heartiness of potatoes, and the spicy kick of serrano peppers in a golden, crispy tortilla. It's a versatile dish that can be enjoyed as a hearty breakfast, a light lunch, or a tasty dinner. Alongside the main recipe, we've also included variations to cater to different dietary preferences and tastes. Indulge in the classic version, explore a vegan alternative, and discover a unique tortilla featuring sweet potatoes. Prepare to tantalize your taste buds with this collection of delectable tortilla recipes.
Here are our top 2 tried and tested recipes!
ARTICHOKE TORTE
This simple but substantive vegetarian dish came to The Times from Carol Lamont in 2015 when the Well blog invited readers to share their favorite meatless Thanksgiving recipes. Yes, artichokes are not in season in the fall, but frozen work beautifully here.
Provided by Tara Parker-Pope
Categories main course
Time 1h
Yield 24 Pieces, serves 6 to 8 as an appetizer
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees Fahrenheit. Thaw frozen artichokes and cook, if necessary, according to package directions. Chop into fine pieces.
- Using a hand mixer, beat eggs at high speed until frothy. Add the artichokes, garlic, onion, parsley, bread crumbs, Parmesan, olive oil, Italian seasoning, pepper and salt. Mix well.
- Pour into a lightly oiled 9 x 13 glass baking dish and cook for 45-50 minutes, until golden brown and set in the center. Allow to cool and cut into 1 ½-inch squares.
Nutrition Facts : @context http, Calories 333, UnsaturatedFat 15 grams, Carbohydrate 22 grams, Fat 22 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 437 milligrams, Sugar 3 grams, TransFat 0 grams
ROASTED POTATOES AND ARTICHOKES
Potato wedges and artichoke hearts are roasted to perfection in this hearty recipe from Mary Relyea of Canastota, New York. For added zing, Mary sprinkles the veggies with crumbled feta cheese.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.
Nutrition Facts : Calories 173 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 284mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
Tips:
- Use a heavy-bottomed skillet to evenly distribute heat and prevent the tortilla from burning.
- Slice the potatoes thinly so that they cook evenly.
- Don't overcrowd the skillet when cooking the potatoes. Cook them in batches if necessary.
- Be patient when cooking the tortilla. It takes time for the potatoes to soften and for the egg mixture to set.
- If you're using a nonstick skillet, you may not need to add any oil.
- Serve the tortilla warm or at room temperature.
Conclusion:
The artichoke, potato, and serrano tortilla is a delicious and versatile dish that can be served as a main course or a side dish. It's a great way to use up leftover potatoes and artichokes, and it's also a good source of protein and fiber. The serrano peppers add a bit of spice, but you can adjust the amount to your liking. With its simple ingredients and easy preparation, this tortilla is a perfect meal for any occasion.
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