1. Heat 2 tbsp of the olive oil in a medium-size skillet over medium heat. 2. Add the onion and cook until translucent, 3 to 5 minutes. 3. Add the potato and cook, stirring gently, for 5 minutes. 4. Stir in the artichoke hearts and peppers and cook, stirring, for another 2 to 3 minutes. 5. Transfer the vegetable mixture to a bowl and let cool completely. 6. Combine the eggs, chicken broth and a sprinkle of salt in a bowl; beat until just blended. 7. Add the cooked vegetables and mix well; let stand for 10 minutes. 8. Warm a serving plate in a low oven. 9. Heat 1 1/2 tbsp olive oil in a skillet until it just begins to smoke. 10. Add the egg/vegetable mixture. 11. Reduce the heat to medium-low. 12. Cook about 5 minutes until the top of the omelette is a little wet but not liquid, periodically lifting the edges and allowing remaining liquid to run under the portions that have set. 13. Turn the tortilla onto the warmed plate, then carefully slide it back into pan to cook the top side, adding more oil first if the skillet is dry. 14. Reduce the heat to very low and cook the tortilla a few more minutes until a toothpick inserted into the center comes out dry. 15. Turn the tortilla out onto the warm serving plate, and lightly blot with a paper towel to remove any excess oil. 16. Cut into wedges and serve (warm or at room temperature). ---------------------------------------------------------------------------
Nutrition
Ingredients
