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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Boda Man
[email protected]I would not recommend this recipe. It was a waste of time and ingredients.
Heather Johnson
[email protected]This tortilla was a disaster. It fell apart when I tried to flip it and the filling was all over the pan.
MUHAYA Tv online
[email protected]I had high hopes for this tortilla, but it was a bit of a disappointment. The artichokes were tough and the potatoes were undercooked.
Simon Rodriguez
[email protected]The tortilla was good, but I found it to be a bit bland. I think I will add some more spices next time.
Jalyric Winfrey
[email protected]This tortilla was a bit too spicy for my taste, but my husband loved it. I will try making it again with less serrano peppers.
Reagan Kauja
[email protected]Loved this tortilla! The artichokes and potatoes were a great combination.
Blendom Blendist
[email protected]This tortilla was easy to make and very tasty. I used canned artichokes and they worked just fine. I will definitely be making this again.
Panduleni Kemanya
[email protected]I followed the recipe exactly and the tortilla turned out great. It was crispy on the outside and fluffy on the inside. The artichokes and potatoes were cooked perfectly.
Guta Brass
[email protected]This tortilla was delicious! The flavors of the artichokes, potatoes, and serrano peppers were perfectly balanced. I will definitely be making this again.
Sultan Mahamud
[email protected]I've made this tortilla several times now and it's always a crowd-pleaser. I love that it's a one-pan meal and it's so easy to customize with different vegetables.
shafi adamu
[email protected]This tortilla was a hit with my family! The artichokes added a nice briny flavor and the potatoes were perfectly tender. I will definitely be making this again.