Potato Tortilla With Artichokes And Red Peppers Food

ARTICHOKE, POTATO, AND SERRANO TORTILLA

Steps:

• Put the cubed potato in a saucepan with enough cold salted water to cover. Bring to a boil over high heat. As soon as the water boils, remove the potatoes, drain thoroughly and spread out on baking sheet to air dry.
• Set a rack about 6 inches from the heat source and preheat the broiler.
• Heat the olive oil in a 10-inch pan or skillet over medium-high heat. Add the artichoke hearts and cook, tossing, until they are lightly browned, about 5 minutes. Add the potatoes, then the shallots and the thyme. Adjust the heat to low and cook until thyme smells delicious and the shallots soften, about 2 minutes. The potatoes should not brown. Stir in the ham and toss for another minute, just until it frazzles. Scrape the vegetable-ham mixture into a bowl and wipe the pan clean with a wad of paper towels.
• Heat the butter in the pan over medium-high heat until the butter stops foaming. Tilt the pan to make sure the bottom and sides are well coated. Pour in the eggs. Shake the pan while stirring the eggs with a wooden spoon or heat resistant spatula. Lift the edges of the tortilla as they set, letting the raw eggs run into the empty space. Continue until there is no longer any runny egg. Spread the vegetables and ham evenly over the soft eggs, season with salt and pepper, lower the heat, and sprinkle with the cheese.
• Put the tortilla under the broiler and broil until golden brown and bubby, 3 to 4 minutes. Slide tortilla out of the skillet onto a large platter. Serve hot or at room temperature.

PEPPER AND POTATO TORTILLA

Steps:

• Do not peel the potatoes, but wash them well.
• Parboil them for about 20 minutes, then drain and, and when they are cool enough to handle, slice them thickly.
• Switch on the broiler so that it warms up while you prepare the rest of the dish.
• In a large nonstick frying pan, heat the oil and fry the onion, garlic and peppers over a moderate heat for 5 minutes until softened.
• Add the potatoes and continue frying, stirring from time to time until the potatoes are completely cooked and the vegetables are soft.
• Add a little extra oil if the pan seems rather too dry.
• Pour in half the beaten eggs, then sprinkle over half the grated Cheddar cheese, then the rest of the egg.
• Season with salt and pepper and finish with a layer of cheese.
• Continue to cook over a low heat, without stirring, half covering the pan with a lid to help set the eggs.
• When the mixture is firm, flash the pan under the hot broiler to seal the top just lightly.
• Leave the tortilla in the pan to cool.
• This helps it firm up further and makes it easier to turn out.
• Cut into generous wedges to serve.