Post by kickingfrog on Apr 10, 2011 9:01:16 GMT
Nigel Slater
ARTICHOKE AND ROSEMARY TORTILLA
Other tortilla-friendly possibilities are grilled green or red peppers and slim slices of chorizo. Marinated artichokes are often sold loose at deli counters, but are also available in jars.
Serves 4 as a light main course
new potatoes 150g
butter a thin slice
olive oil 1 tbsp
rosemary 2 or 3 stalks
onion 1, medium sized
marinated artichokes 350g
parsley leaves from 3 or 4 stems
eggs 6
DIRECTIONS
Cut the potatoes into thick coins. Warm the butter and oil in a frying pan, add the sliced potatoes and leave to cook over a low to moderate heat for 15-20 minutes or so until the potatoes have softened and coloured nicely. Keep an eye on them, tossing them from time to time so they colour evenly.
Pick the rosemary needles from their stalks, chop them up roughly and then stir into the potatoes. Peel the onion, slice it into fine rings, then add to the softening potatoes. Leave the mixture to cook for 10 minutes or so.
Drain the artichokes, slice each one in half, and add to the cooked potatoes and onion. Season generously. Remove the parsley leaves from their stems, roughly chop and stir into the artichokes and onion, still over the heat. Warm an overhead grill.
Crack the eggs into a bowl and briefly whisk with a fork. Pour into the pan, stir once or twice to mix the eggs with all the cooked ingredients then leave to cook for 10 minutes or so until the egg is partially set. The mixture should quiver in the middle when you shake the pan.
Slide the pan under the grill and leave for 3 or 4 minutes until the surface is golden and lightly firm. Leave the tortilla for a few minutes to settle, covered with a lid if you wish, then loosen it round the edges with a palette knife and slide on to a warm plate or chopping board. Slice into six and serve.
www.guardian.co.uk/lifeandstyle/2011/apr/10/nigel-slater-tortilla-recipe
**********************