Name: Tortilla with Potatoes Artichokes, and Peppers (Tortilla de Patatas, Alcachofas y Pimientos de Piquillo)
Yield: Serves 4 to 6 as a tapa, 2 as a light main dish
Cuisine: Spanish
Ingredients: 2 tablespoons chicken stock or broth; ¼ cup sliced piquillo peppers or roasted red bell peppers; 4 large, very fresh eggs, preferably organic; About 4 tablespoons olive oil, plus more if needed; 1 large boiled Yukon Gold potato, quartered and thinly sliced; ½ medium-size onion, quartered and thinly sliced; 3 marinated artichoke hearts (from a can or jar), rinsed, patted dry, and thinly sliced; Coarse salt (kosher or sea)

Preparation info

Serves
4 to 6
as a tapa

Difficulty
Easy

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

One day, dying from hunger in my tiny rented Madrid apartment with half a kitchen, I improvised this tortilla using jars of artichokes and piquillo peppers and a leftover boiled potato. It was so incredibly good I’ve been making it ever since. Serve it as a snack, a tapa, or a light lunch for two.

Ingredients

About 4 tablespoons olive oil, plus more if needed
½ medium-size onion, quartered and thinly sliced
1 large

Method

Heat 2 tablespoons of the olive oil in a medium-size skillet over medium heat. Add the onion and cook until limp but not brown, 3 to 5 minutes. Add the potato and cook, stirring gently, for 5 minutes. Stir in the artichokes and piquillo peppers and cook, stirring, for another