Potato Tortilla with Asparagus
A potato tortilla with asparagus is a recipe featuring fresh ingredients from the sprout vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g potatoes
- Salt
- 400 g asparagus
- 200 g spring onions
- 3 tbsp olive oil
- 10 eggs
- 3 tbsp parsley
- Cayenne pepper
Instructions
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1.
Peel, wash, and cut the potatoes into small cubes (about 1 cm). Blanch in boiling salted water for 2–3 minutes, then drain and set aside.
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2.
Wash the asparagus, peel the lower third, trim the ends, and cut into pieces about 3 cm long. Blanch in boiling salted water for 2–3 minutes, then drain and set aside.
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3.
Trim, wash, dry, and cut the spring onions crosswise into 1 cm long pieces.
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4.
Heat 2 tbsp olive oil in a large pan, add the spring onions and potatoes, and sauté for 3–4 minutes while stirring.
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5.
Whisk the eggs in a bowl and season with salt and pepper.
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6.
Add the asparagus and parsley to the potato‑onion mixture.
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7.
Brush an ovenproof dish (30 x 20 cm) with the remaining olive oil, pour in about one third of the egg mixture, add the vegetable mix, and top with the rest of the egg mixture. Bake in a preheated oven at 220 °C (middle rack) for about 20 minutes.
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8.
Let it cool slightly, loosen the edges with a sharp knife, cut the tortilla into 2–3 cm cubes, insert a toothpick into each cube, and arrange on a plate.
