Artichoke Omelet

Clean the artichokes from their leaves, leaving the hearts clean.

Then peel and cut the onions into small pieces and poach them in a frying pan with the oil on low heat. When the onion is transparent, add the artichoke hearts previously sliced. Cover and let it cook slowly.

Season with salt and pepper halfway through cooking and continue cooking until the onion and artichoke almost fall apart. Drain the remaining oil.

We beat the whole hollows in a bowl and incorporate the poached vegetables, mixing well.

Finally, all that remains is to cook the omelet in a suitable frying pan, leaving it to taste.