Artichoke and rosemary tortilla

Serves 4 as a light main course

• 150g new potatoes
• 1 tbsp olive oil
• 2 3 stalks rosemary
• 1 onion
• 0 parsley leaves
• 6 eggs

Step 1
butter a thin slice.

Step 2
Cut the potatoes into thick coins.

Step 3
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.

Step 4
Keep an eye on them, tossing them from time to time so they colour evenly.

Step 5
Pick the rosemary needles from their stalks, chop them up roughly and then stir into the potatoes.

Step 6
Peel the onion, slice it into fine rings, then add to the softening potatoes.

Step 7
Leave the mixture to cook for 10 minutes or so.

Step 8
Drain the artichokes, slice each one in half, and add to the cooked potatoes and onion.

Step 9
Season generously.

Step 10
Remove the parsley leaves from their stems, roughly chop and stir into the artichokes and onion, still over the heat.

Step 11
Warm an overhead grill.

Step 12
Crack the eggs into a bowl and briefly whisk with a fork.

Step 13
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.

Step 14
The mixture should quiver in the middle when you shake the pan.

Step 15
Slide the pan under the grill and leave for 3 or 4 minutes until the surface is golden and lightly firm.

Step 16
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.

Step 17
Slice into six and serve.