Asparagus and Pine Nut Tortilla
A tortilla with asparagus and pine nuts is a recipe featuring fresh ingredients from the sprout vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g cooked potatoes
- 400 g white asparagus
- 0.5 tsp butter (for greasing the pan)
- 1 Lime
- 5 large eggs
- Salt
- Cayenne pepper
- 1 Avocado
- black pepper (ground)
- 3 cocktail tomatoes
- 100 g pine nuts
Instructions
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1.
Preheat the oven to 130 °C (conventional). Peel and slice the potatoes. Thoroughly peel the asparagus and cut it diagonally into thin slices. Grease a springform or quiche pan and line it with the asparagus and potato slices. Wash the lime, grate some zest and squeeze out the juice. Separate the eggs; beat the whites to semi‑firm peaks and season the yolks with half of the lime juice, salt, and cayenne pepper. Fold the beaten whites into the yolk mixture. Spread the egg mixture over the vegetables, gently tap the pan so it reaches all corners. Bake in the preheated oven for 50–55 minutes until set.
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2.
Halve the avocado, remove the pit and scoop out the flesh with a spoon. Blend the flesh with the remaining lime juice and zest, season with pepper. Wash and quarter the tomatoes. Toast the pine nuts in a dry pan until golden yellow. Remove the tortilla from the oven, cut into 12 pieces, and garnish each piece with avocado cream, tomato wedges, and pepper. Sprinkle with lime zest and pine nuts before serving.
