Potato And Artichoke Tortilla

58 faves
More from this source
smitten kitchen
Nutrition per serving    (USDA % daily values)
CAL
140
FAT
31%
CHOL
52%
SOD
5%

Comments

Add a comment

Ingredients for 8 servings

About 4 tablespoons olive oil, plus more if needed

1/2 medium-size onion, quartered and thinly sliced

1 large boiled Yukon Gold potato, quartered and thinly sliced (a leftover potato works great here)

3 marinated artichoke hearts (from a can or jar), rinsed, patted dry, and thinly sliced

1/4 cup sliced piquillo peppers or roasted red bell peppers

4 large, very fresh eggs, preferably organic

2 tablespoons chick stock or broth

Coarse salt (kosher or sea)

You might also like

Heavenly Hummus Wrap
The Pioneer Woman
Roasted Veggie Wraps With Red Pepper Hummus
Framed Cooks
Mediterranean Chicken Wrap
Whole Living
Spinach and Artichoke Quiche
Simply Recipes
Thin Crust Spinach, Chicken & Artichoke Pizza
Cheeky Kitchen
Lamb Slider Lettuce Wraps With Whipped Feta Spread
How Sweet It Is
Kicked-Up Spinach & Artichoke Dip
Parade Magazine
Artichoke-And-Beef Lettuce Wraps
Self Magazine
Spinach And Artichoke Wrap
Martha Stewart
Artichoke-And-Beef Lettuce Wraps
Epicurious