Asparagus Spanish Tortilla

1. 1

   Chop half the asparagus and cook in a small pan of boiling, salted water for 4-5 mins. Drain and refresh under cold water. Cook the remaining asparagus in a pan of boiling, salted water for 6-8 mins until just tender. Drain.

2. 2

   Beat the eggs and season. Heat the oil in a frying pan, add the potato and onion and mix together. Saute over a medium heat for 8-10 mins, until soft. Season lightly, then stir in the chopped asparagus.

3. 3

   Pour in the eggs and lower the heat. Cook for 10-15 mins, until the top has almost set. Turn out the tortilla onto a plate and slice into portions. Serve with Serrano ham.

* Per serving · 4 servings · Values may vary.

No additional tips available.