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1
Heat 2 tbsp of the olive oil in a medium-size skillet over medium heat.
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2
Add the onion and cook until translucent, 3 to 5 minutes.
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3
Add the potato and cook, stirring gently, for 5 minutes.
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4
Stir in the artichoke hearts and peppers and cook, stirring, for another 2 to 3 minutes.
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5
Transfer the vegetable mixture to a bowl and let cool completely.
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6
Combine the eggs, chicken broth and a sprinkle of salt in a bowl; beat until just blended.
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7
Add the cooked vegetables and mix well; let stand for 10 minutes.
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8
Warm a serving plate in a low oven.
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9
Heat 1 1/2 tbsp olive oil in a skillet until it just begins to smoke.
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10
Add the egg/vegetable mixture.
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11
Reduce the heat to medium-low.
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12
Cook about 5 minutes until the top of the omelette is a little wet but not liquid, periodically lifting the edges and allowing remaining liquid to run under the portions that have set.
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13
Turn the tortilla onto the warmed plate, then carefully slide it back into pan to cook the top side, adding more oil first if the skillet is dry.
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14
Reduce the heat to very low and cook the tortilla a few more minutes until a toothpick inserted into the center comes out dry.
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15
Turn the tortilla out onto the warm serving plate, and lightly blot with a paper towel to remove any excess oil.
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16
Cut into wedges and serve (warm or at room temperature).
