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.