Tortilla Espanola

Recipe Ingredients

3 tablespoons	45ml	Olive oil - plus
1 teaspoon	5ml	Olive oil
1		Spanish onion - cut julienne
6		Garlic cloves - sliced thin
12		Eggs - beaten in large bowl
2		Baking potatoes, like russets - peeled, and
		Sliced in 1/4" thick rounds
		Salt - to taste
		Freshly-ground black pepper - to taste
6		Artichokes - boiled, cleaned,
1		Hearts only cut in quarters
1 tablespoon	15ml	Chopped thyme - plus
		More for garnish
1 tablespoon	15ml	Chopped marjoram - plus
		More for garnish
1		Lemon - zested
1 cup	146g / 5.1oz	Grated Parmesan or Jack cheese

Recipe Instructions

Heat oven to 325 degrees.

In a large oven-proof saute pan on medium-high, add 1 tablespoon olive oil. Saute the onion and garlic until golden and add directly to the beaten eggs in the bowl.

In the same pan, still on medium-high heat, add 1 tablespoon olive oil, add potatoes, and saute until golden. Season with salt and pepper, add directly to the egg and onion mixture.

In the same pan heat 1 tablespoon olive oil, add artichokes, toss in the pan until golden, and add to egg-onion-potato mixture. Sprinkle the herbs, lemon zest, salt, and pepper on top of the egg mixture.

In the same pan, heat 1 teaspoon oil on low heat. Add 1/2 of egg mixture. Top with 1/2 of grated cheese. Add the rest of the egg mixture and the rest of the cheese. Cook until just set, and place gently in the oven until cooked through, about 25 minutes.

Allow to stand at room temperature about 10 minutes. Place a large plate over the pan, flip the omelet onto the plate, and serve, garnished with the fresh herbs.

This recipe yields 6 to 8 servings.

Source:
MELTING POT with Michelle Bernstein - (Show # MP-1B37) - from the TV FOOD NETWORK

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