Spanish-Style Cheese Asparagus Omelette

Ingredients

• 600 g white asparagus
• 50 g raw beef ham
• 1 tbsp Rapeseed Oil
• 8 eggs
• 5 tbsp heavy cream (min. 30% fat)
• 50 g grated Bergkäse cheese
• Salt
• Pepper (freshly ground)
• 1 small head of lettuce
• 4 tbsp olive oil
• 2 tbsp white balsamic vinegar
• 4 tbsp chives sprigs

Instructions

1. 1.

   Preheat the oven to 122°C with top and bottom heat.

2. 2.

   Peel the asparagus, trim the woody ends, and cut into halves or thirds. Boil in salted water for 8-12 minutes until firm. Drain well.

3. 3.

   Dice the ham and sauté in a non-stick pan with 1 tbsp oil for 1-2 minutes. Add the asparagus and cook another minute, then remove from the pan and divide into four portions; return one portion to the pan. Whisk the eggs with cream, fold in cheese, salt, and pepper. Pour ¼ of the mixture over the asparagus in the pan, let it set for 2-3 minutes on medium heat. Flip using a lid and cook another 2-3 minutes, then transfer to a plate and keep warm in the preheated oven; repeat this process three more times.

4. 4.

   Wash and dry the lettuce. Whisk olive oil with vinegar, season with salt and pepper.

5. 5.

   Arrange the salad on plates, cut the tortilla into pieces and add, sprinkle with chives sprigs, and serve hot.