Artichoke, Potato, And Serrano Tortilla


  • 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


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

Food Network Favicon Food Network
View Full Recipe

MS Found Country:US image description
Back to top