4 tbsp olive oil
1 onion, diced
2 garlic cloves, minced
1 lb (500 g) potatoes, thinly sliced
5 marinated artichoke hearts (from jar), sliced
salt and pepper to taste
Heat 2 tbsp of the olive oil in a medium-sized skillet over
medium heat. Add the potatoes and cook, stirring gently every now and then.
Add the onion and cook 3 mn. Stir
in the artichokes and cook, stirring, for another 2 to 3
minutes. Using a slotted spoon, transfer the vegetable mixture to a bowl
and let cool completely.
Place the eggs, salt and pepper in a
medium-sized bowl and beat until just scrambled. Add the potato mixture
and mix until well combined. Let stand for about 10 minutes.
Heat 2 tbsp of the reserved olive oil in a heavy 8-inch
skillet, preferably nonstick, over medium-high heat until it is just
beginning to smoke. Pour the egg mixture into the skillet and flatten
the potatoes with a spatula until the top is fairly even. Reduce the
heat to medium-low. Cook, moving and shaking the skillet, running a thin
spatula around the edge and sliding it into the middle so that some of
the egg runs under for about one minute.
Run the thin spatula under the tortilla to make sure that no part
of the bottom is stuck to the skillet. Top the skillet with a rimless
plate slightly larger than the skillet and, quickly
invert the tortilla onto the plate. If the skillet looks dry, add a
little more olive oil. Carefully slide the tortilla back into the
skillet, uncooked side down. Shake the skillet to straighten the
tortilla and push the edges in with the spatula. Reduce the heat to very
low and cook the tortilla until a toothpick inserted in the center
comes out dry, 3 to 4 minutes. Invert the tortilla again, as before, to
cook on the first side for another minute.
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.