1 Place artichoke hearts in a sieve, drain well and cut in half.
2 Peel the onion and garlic and dice finely.
3 Rinse and halve the tomatoes.
4 Whisk together eggs, milk and tomato paste and season with salt and pepper.
5 Heat oil in a non-stick pan. Sauté onion and garlic over medium heat. Add artichokes and fry lightly.
6 Reduce heat. Add tomatoes and beaten egg. Cover and cook on low heat until thickened, 6-8 minutes.
7 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.