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

1. 1Drain 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
2. 2Heat a large nonstick fry pan with a medium heat and add in 3 tbsp (45 ml) extra virgin olive oil
3. 3After 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
4. 4Transfer all the mixture into the bowl with the whisked eggs, mix together and let it sit for a couple of minutes
5. 5In the meantime, heat the same fry pan with a low-medium heat and add in 1 tbsp (15 ml) extra virgin olive oil
6. 6After 3 to 4 minutes add in the egg mixture, spread it around so everything is evenly distributed and in a flat layer
7. 7After 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
8. 8Once 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!