So it’s asparagus season! Which means I’m eating asparagus at least 3-4 times a week. Which means the cats are too! The other day I decided to make an asparagus tortilla and it was fabulous.
Ingredients and instructions…
- one bunch of fresh asparagus
- one large or two medium potatoes, peeled and diced
- 6 eggs
- sliced roasted red peppers
- 1 small onion, diced
- sea salt & freshly ground black pepper
- olive oil
Steam the fresh asparagus until tender, then slice into 1 inch bits and set aside. Cut onion in half lengthwise, then slice finely. Using a 22cm skillet, sauté the onion slices with diced potato in 3-4 tbsps olive oil until cooked through and tender. Break the eggs into a large bowl and whisk them around until light and frothy. Slice up roasted red peppers, and add them to the eggs with the cooled cooked asparagus, potatoes and onions. Mix well.
Heat up the same skillet you used to cook the onions and potatoes, adding a bit more olive oil if necessary. When the pan is well-heated pour in the egg mixture and immediately turn the heat down to med-low. Cook until the omelette is almost firm, shaking pan occasionally so it doesn’t stick. Slide omelette onto a plate, invert pan over top, and flip it back into the pan. Continue cooking until the tortilla is set. Place plate over pan, flip the tortilla one more time, and you’re done. Let cool before serving.