Tortilla with Artichokes and Ham
Elevate your breakfast or brunch game with this irresistibly savory Tortilla with Artichokes and Ham. This Spanish-inspired dish combines fluffy eggs, tender potatoes, and caramelized onions with the rich flavors of cooked artichoke hearts and smoky ham for a satisfying flavor-packed meal. Each slice is perfectly golden and irresistibly moist, thanks to the gentle stovetop cooking method that locks in the tortilla's soft and creamy texture. Garnish with fresh parsley for an optional burst of color and herbaceous flair. Perfect for feeding a crowd or elevating a casual meal, this versatile tortilla can be served warm or at room temperature, making it a go-to recipe for any occasion. Whether you're hosting a brunch or looking for an easy weeknight dinner, this recipe is sure to impress!
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Recipe Information
Ingredients
- 6 large Eggs
- 200 grams Cooked artichoke hearts
- 100 grams Ham
- 250 grams Potatoes
- 3 tablespoons Olive oil
- 1 medium Onion
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, chopped)
Instructions
Peel the potatoes and cut them into small cubes (about 1 cm in size). Finely dice the onion and mince the garlic.
In a medium-sized frying pan, heat 2 tablespoons of olive oil over medium heat. Add the potatoes and cook for 8-10 minutes, stirring occasionally, until they start to soften and turn golden.
Add the diced onion and minced garlic to the pan with the potatoes. Cook for another 5 minutes, stirring frequently, until the onion is translucent.
While the vegetables cook, chop the cooked artichoke hearts into bite-sized pieces and dice the ham. Set aside.
In a large mixing bowl, crack the eggs and whisk them with the salt and black pepper until well combined. Stir in the cooked potato and onion mixture, artichoke pieces, and ham.
Heat the remaining 1 tablespoon of olive oil in the same frying pan over medium-low heat. Pour the egg mixture into the pan, spreading it out evenly.
Cook the tortilla for 8-10 minutes on low heat, or until the edges are set but the middle is still slightly runny.
Carefully place a large plate over the pan and flip the tortilla onto the plate. Slide it back into the pan to cook the other side for 3-5 minutes, or until fully set and lightly golden.
Remove the tortilla from the pan and let it rest for a few minutes before slicing. Garnish with chopped parsley, if desired.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 289 mg | 96% | |
| Sodium | 973 mg | 42% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 3.2 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 83 mg | 6% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 601 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
