Artichoke, Potato, And Serrano Tortilla Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

2 tablespoons olive oil

Kosher or fine sea salt and freshly ground pepper

1/4 pound thinly sliced serrano ham, cut crosswise into 1/4-inch ribbons

1 cup shredded tetilla cheese

1 large Idaho potato (about 12 ounces), peeled, and cut into 1/2-inch cubes (about 2 cups)

2 shallots, finely diced

3 bottled roasted piquillo peppers, cut into 1/2-inch ribbons

2 tablespoons unsalted butter

1 (9-ounce) box frozen artichoke hearts, thawed

1/2 teaspoon chopped fresh thyme leaves

12 extra-large eggs, beaten

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