Got Canned Artichokes? Make this Spanish-Style Artichoke Omelette

By Spain on a Fork · 20 min

Ingredients

Instructions

1. Drain the artichokes, shake off excess liquid, and dry them well on paper towels in a single layer. Cut each into 4 even pieces. Finely chop the onions, roughly chop the garlic, and whisk the eggs in a large bowl with sea salt and black pepper.
2. Heat a large nonstick pan over medium heat and add 3 tbsp (45 ml) extra virgin olive oil.
3. After a couple of minutes, add the onion and garlic and stir constantly. When the onions are slightly translucent, after 4 to 5 minutes, add the artichokes and keep mixing gently.
4. When the artichokes are lightly sautéed, after 3 to 4 minutes, season with sea salt and a tiny pinch of black pepper, mix, then remove from the heat.
5. Transfer the whole mixture into the bowl of whisked eggs, mix, and let it rest for a couple of minutes.
6. Meanwhile, heat the same pan over low-medium heat and add 1 tbsp (15 ml) extra virgin olive oil.
7. After 3 to 4 minutes, pour in the egg mixture and spread it evenly into a flat layer.
8. After 4 to 5 minutes, flip the omelette: place a plate slightly smaller than the pan over it and quickly invert the pan onto the plate. Slide it back into the pan, then use the back of a spatula to push the edges toward the center to form a rounded shape.
9. When the eggs are fully cooked, about another 4 to 5 minutes, remove from the heat and slide the omelette onto a serving dish. Serve warm, at room temperature, or chilled.

Summarized from Spain on a Fork's video. Watch it for the details.

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