Best Artichoke Potato And Serrano Tortilla Recipes

POTATO TORTILLA

Steps:

• Spread potatoes in a heavy flameproof casserole, cover with olive oil and sprinkle with salt. Spread onion on top. Place over medium-high heat until oil bubbles. Reduce heat and simmer, stirring gently once or twice, until potatoes are tender but not broken, 7 to 10 minutes.
• Place a mesh colander over a heatproof bowl, and drain potatoes and onion, reserving oil. In a large bowl, whisk eggs until frothy. Add potato mixture to eggs and stir gently to combine.
• Place an 8-inch nonstick pan or well-seasoned skillet over medium-high heat. Add 3 tablespoons reserved olive oil. Add one-third of the potato mixture and stir with wooden spoon or spatula. Cook until egg is barely set, about 30 seconds. Reduce heat to medium-low. Add another one-third of the mixture and stir for 15 seconds. Add remaining third and stir two or three times. Gently pat mixture to flatten it, and allow it sit until the top is loose, the center is somewhat firm and the bottom is firm (pale golden, not golden brown), about 30 seconds.
• Run a spatula around perimeter of tortilla, shaking pan to be sure edges and bottom are free. Place a small flat plate that fits securely inside pan directly on top of tortilla. Wearing a kitchen mitt, grasp handle close to pan. In one quick movement, flip tortilla onto plate.
• Quickly wipe out pan, add 2 tablespoons reserved olive oil, and return pan to medium-low heat until reheated. Slide tortilla back into reheated pan so the bottom is now the top. Pat down to compact layers of potatoes and eliminate air bubbles. When tortilla is set and bottom and edges are free of pan, use spatula or spoon to turn in the edges to give tortilla a more compact, attractive, shape. If desired, tortilla can be allowed to rest for 5 minutes on lowest possible heat, before turning onto a serving plate.
• To serve, slice hot tortilla in large wedges. It may also be covered and refrigerated for up to 24 hours, then served cold with mayonnaise.

ROASTED SMASHED POTATOES WITH ARTICHOKES

Steps:

• Preheat oven to 400°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain. Drain artichokes, reserving 1/4 cup oil. Drizzle oil in a 12-in. cast-iron or other ovenproof skillet; arrange potatoes and artichokes over oil. Using a potato masher, flatten potatoes to 1/2-in. thickness; sprinkle with salt and pepper. Roast until crispy and golden brown, 20-25 minutes. If desired, top with minced fresh chives.

ROASTED POTATOES AND ARTICHOKES

Steps:

• Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.

SPANISH TORTILLA WITH POTATOES, ARTICHOKES, AND PEPPERS

Steps:

• Heat 2 tbsp of the olive oil in a medium-size skillet over medium heat.
• Add the onion and cook until translucent, 3 to 5 minutes.
• Add the potato and cook, stirring gently, for 5 minutes.
• Stir in the artichoke hearts and peppers and cook, stirring, for another 2 to 3 minutes.
• Transfer the vegetable mixture to a bowl and let cool completely.
• Combine the eggs, chicken broth and a sprinkle of salt in a bowl; beat until just blended.
• Add the cooked vegetables and mix well; let stand for 10 minutes.
• Warm a serving plate in a low oven.
• Heat 1 1/2 tbsp olive oil in a skillet until it just begins to smoke.
• Add the egg/vegetable mixture.
• Reduce the heat to medium-low.
• Cook about 5 minutes until the top of the omelette is a little wet but not liquid, periodically lifting the edges and allowing remaining liquid to run under the portions that have set.
• Turn the tortilla onto the warmed plate, then carefully slide it back into pan to cook the top side, adding more oil first if the skillet is dry.
• Reduce the heat to very low and cook the tortilla a few more minutes until a toothpick inserted into the center comes out dry.
• Turn the tortilla out onto the warm serving plate, and lightly blot with a paper towel to remove any excess oil.
• Cut into wedges and serve (warm or at room temperature).