Tortilla with Asparagus and Cheese
A tortilla featuring fresh asparagus and cheese from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 0.5 handful parsley
- 250 g white asparagus
- 250 g green asparagus
- 1 onion
- 2 Garlic cloves
- 0.5 Red chili pepper
- 150 g cocktail tomatoes
- 2 tbsp plant oil
- 8 eggs
- 80 g grated Manchego cheese
- Salt
- black pepper (freshly ground)
- Nutmeg (freshly grated)
Instructions
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1.
Preheat the oven to 180°C (350°F) with upper and lower heat. Rinse the parsley, shake dry, and finely chop. Peel the white asparagus completely; for green asparagus only peel the lower third. Trim woody ends from all asparagus spears. Peel the onion and garlic cloves. Slice the onion into thin strips and the garlic into thin slices. Wash the chili pepper, deseed, and finely chop it. Wash the tomatoes and halve them.
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2.
Heat the oil in a large oven-safe skillet and sauté the onions and garlic. Add both types of asparagus with the chili and cook for another 4-6 minutes. Then add the tomatoes. Whisk together the eggs, cheese, salt, pepper, nutmeg, and parsley. Pour into the skillet and spread by swirling. Let it set briefly, then bake in the oven for about 15 minutes until done. Remove, let cool, cut into pieces, and store in a lunch box.
