This Spanish-Style Artichoke Omelette, known as Tortilla de Alcachofas, is what simple and delicious food is all about. We’re talking basic pantry staples, super easy to make and done in just 30 minutes. Serve it for breakfast or even for dinner, and always next to a crunchy baguette for the ultimate Spanish treat.
For the artichokes, I used canned artichokes in brine. You can also use canned artichokes in water. If you prefer to use fresh artichokes, here you will find instructions on how to prep and cook them before you start this recipe.
For the eggs, I used cage-free organic eggs. You can use whatever type of eggs you like. But like I’ve told you in the past, on recipes this simple, the higher the quality of the ingredients, the better the overall flavor.
TIPS & TRICKS to Make this Recipe: To flip the omelette, use a plate that is slightly smaller than the pan. Makes it super easy. If you prefer not to flip the omelette, you can use an oven-proof pan to cook it. Just add it to the broiler for a few minutes to cook the top side of the omelette.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
SPANISH OLIVE OIL I USED (10% OFF Your Order with Coupon ONAFORK)
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Watch the Video Below on How to Make this Spanish-Style Artichoke Omelette
Spanish-Style Artichoke Omelette | Tortilla de Alcachofas
Ingredients
- 4 tbsp extra virgin olive oil 60 ml
- 2 yellow onions
- 4 cloves garlic
- 2 cans artichoke hearts 14 oz / 400 grams each
- 6 cage-free organic eggs
- sea salt & black pepper
Instructions
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Drain the cans of artichokes into a colander and shake off any excess liquid, then place the artichokes over paper towels, all in a single layer and pat completely dry, then cut each one into 4 evenly sized pieces, finely chop the onions, roughly chop the garlic and crack the eggs into a large bowl, season with sea salt & black pepper and whisk together
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Heat a large nonstick fry pan with a medium heat and add in 3 tbsp (45 ml) extra virgin olive oil
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After a couple of minutes add in the chopped onion and garlic, mix continuously, after 4 to 5 minutes and the onions are slightly translucent, add in the artichokes, continue to gently mix together, after 3 to 4 minutes and the artichokes are lightly sauteed, season with sea salt and just a kiss of black pepper, mix together, then remove from the heat
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Transfer all the mixture into the bowl with the whisked eggs, mix together and let it sit for a couple of minutes
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In the meantime, heat the same fry pan with a low-medium heat and add in 1 tbsp (15 ml) extra virgin olive oil
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After 3 to 4 minutes add in the egg mixture, spread it around so everything is evenly distributed and in a flat layer
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After 4 to 5 minutes it's time to flip the omelette, using a plate that is slightly smaller than the pan, place it over the omelette and in one quick move flip the pan into the plate, slice the omelette back into the back, using the back of a spatula compact the omelette from the outer edges towards the center, this gives it that classic rounded edge
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Once the eggs are fully cooked through, about another 4 to 5 minutes, remove the pan from the heat, slide the omelette into a serving dish, serve warm, at room temperature or even chilled, enjoy!
Recipe Notes
Get the Extra Virgin Olive Oil I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)
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