Artichoke, Potato and Spinach Tortilla Recipe

artichoke tortilla

Fans of sumptuous Spanish fare will love this artichoke, potato and spinach tortilla. This flavoursome and easy-to-make dish is perfect for summer picnics. 

Prep time: 30 minutes

Cook time: 30 minutes

Servings: 6 people

Preparation

  1. Preheat the oven to gas 6, 200°C, fan 180°C.
  2. In a large frying pan over  a low heat, sauté the onions in 2 tbsp oil over a low heat for 20 minutes, or until golden and caramelised.
  3. Meanwhile, toss the potato slices with 2 tbsp oil, season and put on a large baking sheet.
  4. Bake in the oven for 15 minutes, or until soft.  
  5. Put the spinach in a bowl and pour over boiling water.
  6. Leave to wilt for 1 minute then drain, rinse in cold water and drain again.
  7. Squeeze out as much water as possible, then roughly chop.
  8. Beat the eggs in a bowl and season.
  9. Add the cooked onions and potatoes, spinach and artichokes and mix to combine.
  10. Add the remaining oil to a wide and deep heavy-based frying pan set over a low heat.
  11. Pour in the egg mix and cook for 20-25 minutes, until almost solid.
  12. Flip the tortilla and cook for a further 2-3 minutes.
  13. Cut into squares and serve warm or at room temperature

Ingredients

Shop ingredients

Ingredients

Shop ingredients Shop ingredients

Preparation

  1. Preheat the oven to gas 6, 200°C, fan 180°C.
  2. In a large frying pan over  a low heat, sauté the onions in 2 tbsp oil over a low heat for 20 minutes, or until golden and caramelised.
  3. Meanwhile, toss the potato slices with 2 tbsp oil, season and put on a large baking sheet.
  4. Bake in the oven for 15 minutes, or until soft.  
  5. Put the spinach in a bowl and pour over boiling water.
  6. Leave to wilt for 1 minute then drain, rinse in cold water and drain again.
  7. Squeeze out as much water as possible, then roughly chop.
  8. Beat the eggs in a bowl and season.
  9. Add the cooked onions and potatoes, spinach and artichokes and mix to combine.
  10. Add the remaining oil to a wide and deep heavy-based frying pan set over a low heat.
  11. Pour in the egg mix and cook for 20-25 minutes, until almost solid.
  12. Flip the tortilla and cook for a further 2-3 minutes.
  13. Cut into squares and serve warm or at room temperature