4 tbsp olive oil
1 onion, diced
2 garlic cloves, minced
1 lb (500 g) potatoes, thinly sliced
5 marinated artichoke hearts (from jar), sliced
6 eggs
salt and pepper to taste
Heat 2 tbsp of the olive oil in a medium-sized skillet over medium heat. Add the potatoes and cook, stirring gently every now and then. Add the onion and cook 3 mn. Stir in the artichokes and cook, stirring, for another 2 to 3 minutes. Using a slotted spoon, transfer the vegetable mixture to a bowl and let cool completely.
Place the eggs, salt and pepper in a medium-sized bowl and beat until just scrambled. Add the potato mixture and mix until well combined. Let stand for about 10 minutes.
Heat 2 tbsp of the reserved olive oil in a heavy 8-inch skillet, preferably nonstick, over medium-high heat until it is just beginning to smoke. Pour the egg mixture into the skillet and flatten the potatoes with a spatula until the top is fairly even. Reduce the heat to medium-low. Cook, moving and shaking the skillet, running a thin spatula around the edge and sliding it into the middle so that some of the egg runs under for about one minute.
Run the thin spatula under the tortilla to make sure that no part of the bottom is stuck to the skillet. Top the skillet with a rimless plate slightly larger than the skillet and, quickly invert the tortilla onto the plate. If the skillet looks dry, add a little more olive oil. Carefully slide the tortilla back into the skillet, uncooked side down. Shake the skillet to straighten the tortilla and push the edges in with the spatula. Reduce the heat to very low and cook the tortilla until a toothpick inserted in the center comes out dry, 3 to 4 minutes. Invert the tortilla again, as before, to cook on the first side for another minute.
Invert the tortilla onto a serving plate and pat the top with a paper towel to get rid of excess oil. Let it cool a little, then cut the tortilla into wedges and serve warm or at room temperature. To serve as a tapa, cut the tortilla into squares and serve with toothpicks.
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