Murcia Style Omelet, Tortilla Murciana

Mince garlic with a chopping knife, chop ham. Heat olive oil in frying pan, roast garlic and ham until golden brown and set pan contents aside.

Rinse and clean vegetables. Cut onion into fine rings. Cut tomatoes into eighths. Peel zucchini and melanzane only, if they are very large and the skin is very thick and hard, cut into fine slices. Remove the leaves from the artichoke hearts. Use only the hearts and cut them into small slices as well.

Heat the olive oil in a frying pan. First fry the onion until golden brown, then fry the artichoke hearts for a few minutes, add the melanzane and zucchini to the frying pan and finally add the tomatoes.

In the meantime, chop the parsley or basil with a chopping knife. Place the eggs in a large enough bowl, beat with a whisk, season with salt. Add the herbs, onion and ham and mix with the egg mixture. Add the vegetables to the eggs and mix.

Pour the egg mixture into the frying pan and cook on low heat. Repeatedly shake the frying pan. Using a spatula – if necessary – carefully loosen the tortilla from the edge, cover the frying pan with a flat plate, hold the frying pan and plate firmly together and turn to the other side. The half-finished tortilla is now on the plate. With the browned side up, carefully flip the tortilla over repeatedly.

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