Potato and artichoke tortilla

One of my favorite tapas snack is la tortilla Española or the Spanish tortilla. I just love tapas-style meal, the sumptuous array of little small bites of many different flavors and I think that tapas from Spain, hors-d’œuvres from France, Mezze from the Middle-East, antipasti from Italy… are the greatest food invention. They’re a great way when sometimes you are hosting a casual cocktail party, when you want something quick and light yet yummy and healthy.

Actually, the good thing about it is the fact that you can eat as little or as much as you like, plus you have the privilege to taste a little of what you fancy instead of wishing you had ordered your friend’s meal. I like the congeniality of sharing food, passing it around, letting the conversation flow, taking your time over the meal.

Well, tortilla de patatas has become a staple in our house. It's quite a simple dish, comprising of a few ingredients, but it's absolutely delicious. It’s the ubiquitous national version and one of the most popular in Spain. But you know there are always lots of appetizing combinations one can try and this artichoke and potato tortilla is one of them.

Besides being incredibly delicious and versatile, this Spanish staple can be twisted into countless variations according to personal taste. Some mix in peas, green beans, peppers, zucchini, spinach, asparagus, chorizo, shrimps… and so many other surprising combinations that please every taste bud.

Ingredients:
About 4 tbsp of olive oil or more if needed
3 medium potatoes, cubed
4 artichoke hearts (frozen or fresh)
2 garlic cloves, crushed
5 large eggs
salt, to taste

If using fresh artichokes, trim them and slice the hearts. If using frozen one, let them thaw.
Heat 1 tbsp of olive oil in a skillet over medium-high heat. Add the artichoke hearts with the garlic and cook, tossing, until they are lightly browned, about 5 minutes. Set aside.

In the same skillet, add 3 tbsp of olive oil and add the potatoes then the onions. Adjust the heat to low and cook until the potatoes are soften. They should not be brown.

Beat the eggs with the salt in a medium-sized bowl and beat until just scrambled. Add the potato mixture and the artichoke with a slotted spoon and mix until well combined. Let stand for about 5 minutes.

Heat 2 tbsp of the reserved olive oil and pour the egg mixture into the skillet and flatten the potatoes with a spatula until the top is fairly even. Cook on medium low, moving and shaking the skillet, until the top is a little wet but not liquid, 6 to 8 minutes.

Top the skillet with a rimless plate slightly larger than the skillet and quickly invert the tortilla onto the plate. Carefully slide the tortilla back into the skillet, uncooked side down. Reduce the heat to very low and cook the tortilla 3 to 4 mn.

Invert the tortilla onto a serving plate and pat the top with a paper towel to get rid of excess oil. Let it cool a little, then cut the tortilla into wedges and serve warm or at room temperature. To serve as a tapa, cut the tortilla into squares and serve with toothpicks.

 Tortilla de pommes de terres et artichauts

Ingrédients:

4 càs d'huile d'olive, ou plus

3 pommes de terre de taille moyenne, coupées en cubes

4 artichauts poivrade 

2 gousses d'ail pelées

5 œufs

sel, selon goût

Enlevez les feuilles dures des artichauts, coupez leur queue (vous pouvez en conserver une partie si elle est tendre) et coupez-les en quartiers.
Retirez le foin avec une cuillère en grattant la surface du coeur.

Dans une poêle, faites colorer sur feu moyen les artichauts avec 1 c. à soupe d’huile et les gousses d’ail écrasées, en remuant souvent, environ 5 mn. Réservez.

Dans la même poêle, ajoutez 3 c. à soupe d'huile d'olive et ajouter les pommes de terre puis les oignons. Laissez cuire à feu doux jusqu'à ce que les pommes de terre soient tendres. Il ne faut pas que cela rôtisse.

Dans une jatte, battez les oeufs. Salez et poivrez. Ajoutez les pommes de terre-artichauts égouttés. Laissez reposer pendant environ 5 minutes.

Faites chauffer 2 cuillères à soupe d'huile d'olive dans la même poêle. Versez le mélange oeufs, pommes de terre. Remuez la poêle d'avant en arrière pour éviter que le fond n'accroche.
Laissez cuire à feu moyennement doux. Une fois cuite, retournez l'omelette en vous servant d'un plat. Laissez à nouveau cuire 3 à 4 mn.

Retournez la tortilla sur une assiette, et retirer l'excès d'huile en épongeant le dessus avec du papier absorbant. Laissez tiédir et coupez en quarts. Pour servir comme tapas, coupez la tortilla en carrés, et enfoncer un petit bâtonnet (genre cure-dents) au milieu de chaque carré.