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Categories:Viewed: 7 - Published at: 5 years ago
Ingredients
- 3 tablespoons, plus 1 teaspoon olive oil
- 1 Spanish onion, julienne
- 6 garlic cloves, sliced thin
- 12 eggs, beaten in a large bowl
- 2 baking potatoes, like russets, peeled, sliced in 1/4 inch thick rounds
- Salt and freshly ground black pepper, to taste
- 6 artichokes, boiled, cleaned (hearts only in quarters)
- 1 tablespoon chopped thyme, plus more for garnish
- 1 tablespoon chopped marjoram, plus more for garnish
- 1 lemon, zested
- 1 cup grated cheese (Parmesan or Jack)
Method
- Heat oven to 325 degrees F.
- In a large oven-proof saute pan on medium high, add 1-tablespoon olive oil.
- Saute the onion and garlic until golden and add directly to the beaten eggs in the bowl.
- In the same pan, still on medium high heat, add 1-tablespoon olive oil, add potatoes, and saute until golden.
- Season with salt and pepper, add directly to the egg and onion mixture.
- In the same pan heat 1-tablespoon olive oil, add artichokes, toss in the pan until golden, and add to egg-onion-potato mixture.
- Sprinkle the herbs, lemon zest, salt, and pepper on top of the egg mixture.
- In the same pan, heat 1-teaspoon oil on low heat.
- Add 1/2 of egg mixture.
- Top with 1/2 of grated cheese.
- Add the rest of the egg mixture and the rest of the cheese.
- Cook until just set, and place gently in the oven until cooked through, about 25 minutes.
- Allow to stand at room temperature about 10 minutes.
- Place a large plate over the pan, flip the omelet onto the plate, and serve, garnished with the fresh herbs.
