Tortilla with Shrimp and Artichokes

Sprinkle the shrimp with lemon juice and cut the artichokes into eighths. Heat some olive oil in a pan and fry the shrimp briefly. In a bowl, whisk the eggs with salt and pepper, pour over the shrimp and let them set briefly. Spread the artichokes on top and fry again briefly. Once the underside is golden brown, place a lid on the pan and flip it over so that the tortilla is on top of the lid. Slide the tortilla back into the pan and fry the other side until golden brown. Divide into pie pieces of any size and serve hot or cold, as desired.

Preparation Tip:

COOKING TIME: 6-9 minutes TIP: This tortilla, like all other tortillas, is not only suitable as a tasty little bite to eat beforehand, but - prepared in larger quantities - also makes a veritable main course. It goes very well with crusty toasted white bread rubbed with garlic and a refreshing salad.

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