- 8 ounces Artichoke hearts (canned, drained weight)
- 1 Onion
- 1 Garlic clove
- 4 ounces Cherry tomatoes
- 3 Eggs
- 6 tablespoons Milk (low-fat)
- ½ teaspoon Tomato paste
- 1 teaspoon Olive oil
- 2 ounces mild Feta cheese
Place artichoke hearts in a sieve, drain well and cut in half.
Peel the onion and garlic and dice finely.
Rinse and halve the tomatoes.
Whisk together eggs, milk and tomato paste and season with salt and pepper.
Heat oil in a non-stick pan. Sauté onion and garlic over medium heat. Add artichokes and fry lightly.
Reduce heat. Add tomatoes and beaten egg. Cover and cook on low heat until thickened, 6-8 minutes.
Meanwhile, cut cheese into small cubes. Turn tortilla with a spatula, sprinkle with feta cheese cubes and allow to melt briefly. Divide tortilla into pieces. Serve with dark brown bread, if desired.