Login to Save Like

Ingredients

• 1 large Idaho potato (about 12 ounces), peeled, and cut into 1/2-inch cubes (about 2 cups)
• 2 tablespoons olive oil
• 1 (9-ounce) box frozen artichoke hearts, thawed
• 2 shallots, finely diced
• 1/2 teaspoon chopped fresh thyme leaves
• 1/4 pound thinly sliced serrano ham, cut crosswise into 1/4-inch ribbons
• 2 tablespoons unsalted butter
• 12 extra-large eggs, beaten
• Kosher or fine sea salt and freshly ground pepper
• 1 cup shredded tetilla cheese
• 3 bottled roasted piquillo peppers, cut into 1/2-inch ribbons

Description

Food Network Invites You To Try This Artichoke, Potato, And Serrano Tortilla Recipe From Daisy Martinez.

Food Network