Artichoke Tortilla

Ingredients

• 7.8 oz artichoke hearts (canned; drained weight)
• 1 onion
• 1 clove garlic
• 3.5 oz cherry tomatoes
• 3 eggs
• 4 tablespoons milk (1.5% fat)
• Salt
• Pepper
• 0.5 teaspoon tomato paste
• 1 teaspoon olive oil
• 1.8 oz mild sheep's cheese (9% fat)

Instructions

1. 1.

   Place the artichoke hearts in a sieve, drain well and halve.

2. 2.

   Peel the onion and garlic and chop finely.

3. 3.

   Wash and halve the tomatoes.

4. 4.

   Whisk together the eggs, milk, salt, pepper, and tomato paste.

5. 5.

   Heat the oil in a non-stick pan. Sauté the onion and garlic in it over medium heat. Add the artichokes and lightly brown them.

6. 6.

   Reduce the heat. Add the tomatoes and pour the whisked eggs over them. Cover and simmer on low heat for 6–8 minutes until set.

7. 7.

   Meanwhile, cut the cheese into small cubes. Carefully flip the tortilla with a spatula, sprinkle with sheep's cheese cubes and let them melt slightly. Cut the tortilla into pieces. Serve with dark rye bread, if desired.