-
1
Put the cubed potato in a saucepan with enough cold salted water to cover.
-
2
Bring to a boil over high heat.
-
3
As soon as the water boils, remove the potatoes, drain thoroughly and spread out on baking sheet to air dry.
-
4
Set a rack about 6 inches from the heat source and preheat the broiler.
-
5
Heat the olive oil in a 10-inch pan or skillet over medium-high heat.
-
6
Add the artichoke hearts and cook, tossing, until they are lightly browned, about 5 minutes.
-
7
Add the potatoes, then the shallots and the thyme.
-
8
Adjust the heat to low and cook until thyme smells delicious and the shallots soften, about 2 minutes.
-
9
The potatoes should not brown.
-
10
Stir in the ham and toss for another minute, just until it frazzles.
-
11
Scrape the vegetable-ham mixture into a bowl and wipe the pan clean with a wad of paper towels.
-
12
Heat the butter in the pan over medium-high heat until the butter stops foaming.
-
13
Tilt the pan to make sure the bottom and sides are well coated.
-
14
Pour in the eggs.
-
15
Shake the pan while stirring the eggs with a wooden spoon or heat resistant spatula.
-
16
Lift the edges of the tortilla as they set, letting the raw eggs run into the empty space.
-
17
Continue until there is no longer any runny egg.
-
18
Spread the vegetables and ham evenly over the soft eggs, season with salt and pepper, lower the heat, and sprinkle with the cheese.
-
19
Put the tortilla under the broiler and broil until golden brown and bubby, 3 to 4 minutes.
-
20
Slide tortilla out of the skillet onto a large platter.
-
21
Serve hot or at room temperature.
