Beat the eggs in a large bowl. Season with the salt and pepper.
Peel and cut the potato in half lengthwise, then slice the potato very thinly.
Slice the onion thinly. Heat about 2 TBL. olive oil in a large skillet and heat on medium high. Add the potatoes, moving them around with a spatula to keep them from sticking. Keep cooking and stirring gently for about 5 minutes. Add the onions and continue cooking until the potatoes are just cooked through. Add the potato onion mixture to the bowl of eggs.
Squeeze as much water from the artichokes as possible and blot them with a paper towel. Cut them into quarters. Add 1 Tbl. olive oil and artichokes to the pan and sauté until golden brown. Add to the egg mixture.
To cook the tortilla you will need a clean 8” skillet, preferably nonstick or seasoned cast iron. Heat 2 Tbl. olive oil over medium heat, and when hot slide the egg potato mixture into the pan.
As the eggs set up, slide your spatula under the edge and let some of the liquid egg run underneath to cook. Keep cooking until the eggs have almost completely set and the bottom is golden brown.
Slide the spatula around underneath the tortilla so that it is completely free of the pan.
With oven mitts on, place a dinner plate over the pan, flip the tortilla onto the plate, then gently slide the tortilla back into the pan, brown side up. Continue to cook another 5 minutes or until the bottom is golden brown. Slide out onto a plate to cool.
Cut in 6 wedges for appetizers or in half for dinner for 2. Serve with Romesco Sauce (see Dollops and Sides).
Recipe by Jane O'Riordan