In a medium nonstick skillet heat oil over medium heat. Add onions garlic and salt. Cook stirring occasionally 5 minutes or until onions begin to soften. Cover reduce heat to medium-low and cook until onions are very tender about 15 minutes longer.
Add artichoke hearts paprika and cayenne; cook uncovered until artichokes are heated through about 5 minutes. Pour eggs over vegetables cover and cook over low heat until set about 20 minutes.
Uncover the pan and place a large plate over the skillet. Carefully invert the pan and release tortilla onto the plate. Slide inverted tortilla back into the skillet and continue cooking until bottom is golden brown 5 to 7 minutes. Transfer to a serving plate and cut into quarters. Serve warm.
SOUTH BEACH DIET: In Spain and parts of South America, tortillas are frittata-like dishes typically made with potatoes. They're a café staple and often served as tapas. In this Phase 1 variation, we've replaced the potatoes with tasty artichok
This recipe has been added to the following public cookbooks:
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