- 1/3 cup spicy extra-virgin olive oil
- 1-1/2 cups chopped leeks, white part only
- 1 teaspoon minced garlic
- salt and pepper
- 3 cups roughly chopped well-drained artichoke hearts (jarred, canned, or thawed frozen)
- 8 large eggs
- 3/4 cup chopped manzanilla olives
- 6 ounces thinly sliced manchego cheese
Preheat the oven to 350°F.
Heat the olive oil in a 12-inch nonstick oven-safe frying pan over medium heat. Add the leeks and garlic. Season with salt and pepper to taste and sauté just until the leeks are softened, about 4 minutes. Add the artichoke hearts and cook for an additional 2 minutes. Remove from the heat and, using the back of a spatula, pat the artichoke mixture evenly into the pan.
Combine the eggs and olives, whisking to blend very well. Pour half of the egg mixture over the artichoke mixture; it should just barely cover it. lay about two-thirds of the cheese over the top and then pour the remaining egg mixture into the pan. Transfer to the preheated oven and bake until well set and beginning to brown, about 15 minutes.
Remove from the oven and cover the top with the remaining cheese. Return to the oven and continue to bake until the cheese has melted and browned, about 15 minutes more.
Again, remove the pan from the oven and place it on a wire rack to rest for 5 minutes. Then, invert the tortilla onto a serving plate, cut into six wedges, and serve hot or at room temperature.