Ingredients for Tortilla With Artichokes And Ham
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How to Make Tortilla With Artichokes And Ham
- Heat 1/4 cup olive oil in a medium skillet over medium heat.
- Add 1/2 cup chopped onion and 2 cloves minced garlic. Sauté until softened, about 5 minutes.
- Add 1 (14-ounce) can artichoke hearts, drained and quartered, and sauté for 10 minutes until slightly browned.
- Stir in 1/2 cup diced cooked ham, 1/4 teaspoon salt, and freshly ground black pepper to taste.
- Cover and cook for 8-10 minutes, or until artichokes are tender.
- In a separate bowl, whisk together 6 large eggs, 1/2 teaspoon salt, and 2 tablespoons chopped fresh parsley.
- Add the cooked artichoke and ham mixture to the whisked eggs and gently stir to combine.
- Add 1 tablespoon olive oil to the same skillet. Pour in the egg mixture.
- Cook over medium-low heat for 8-10 minutes, or until the edges are set and the bottom is lightly golden.
- Place a slightly larger plate over the skillet and carefully invert the tortilla onto the plate.
- Slide the tortilla back into the skillet, uncooked side down.
- Cook for 3-4 minutes, or until the other side is golden brown and cooked through.
- Carefully slide the tortilla onto a serving plate.
- Let cool slightly, then cut into wedges and serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
57 g
Sugar
17g
Fat
23g
Carbs
9g
