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Described as a Catalan omelette by Patience Gray in her beautiful cookbook Honey from a Weed, I am making this for lunch:

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It’s the morning after we return from the launch fortnight in the UK for my new cookbook, Mediterranean Cooking for Diabetics.

A predictably slow morning–I’m heavy-lidded and creaky.

It will thus be the lazy version–made with artichoke hearts from an Italian jar (bounty from a trip to Tuscany)–surprisingly good!

Patience Gray’s version uses fresh artichokes (a lot more work!).

It reminds me of lunches eaten over 40 years at la Sostanza in Florence–discovered by chance on a trip in 1978.

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I always order artichoke omelette–served flat–and a plate of white beans with olive oil.

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In a beauty contest, Sostanza’s omelette (tortino) wins…

Patience says the Catalan version is served folded.

Chose where you are having lunch–in Florence at Sostanza or a little restaurant on the Spanish Costa Brava (Wild Coast)–folded or flat–it is delicious.

I’m choosing Sostanza and making it as a single omelette to be divided in two.

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For the Look, I might try Patience’s version next time–i.e. folded!

Tasted good like this, though.

 

Serves 2

1 tin/jar cooked artichokes–drained and sliced on the vertical

2 tbs olive oil

2 tbs parmesan cheese–grated

4 eggs

salt and pepper

Gently fry the artichoke slices in the oil.

Season the egg mixture.

When the artichokes are nicely browned, turn up the heat and add the egg mixture.

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Push back the liquid from the rim of the pan, letting the liquid mixture run into the spaces.

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Sprinkle over the parmesan and slip the omelette out of the pan and onto a plate.

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