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🍽️ Potato Asparagus Tortilla

442 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Peel the potatoes and wash them thoroughly. Cut them into small cubes about one centimeter in size. Add the cubes to boiling salted water for two to three minutes to par-cook them (blanch). Then remove them from the water and let them drain well.
  2. 2. Wash the asparagus and peel the bottom third of the stalks. Cut off the woody ends and divide the remaining asparagus into pieces about three centimeters long. Par-cook these in boiling salted water for two to three minutes as well, then let them drain.
  3. 3. Clean the spring onions and wash them. Shake them dry and cut them crosswise into pieces about one centimeter long.
  4. 4. Heat two tablespoons of olive oil in a large pan. Add the spring onions and potatoes and fry them for three to four minutes while stirring constantly.
  5. 5. Whisk the eggs in a bowl and season them with salt and pepper.
  6. 6. Add the asparagus and parsley to the potato and onion mixture.
  7. 7. Brush a baking dish (30 x 20 cm) with the remaining olive oil. Pour about one-third of the egg mixture into the dish, add the vegetable mixture on top, and cover everything with the remaining egg mixture. Bake the tortilla in the preheated oven at 220 degrees (center rack) for about 20 minutes.
  8. 8. Let the tortilla cool down briefly. Loosen the edges from the dish with a sharp knife. Cut the tortilla into cubes two to three centimeters in size, insert a toothpick into each piece, and arrange them on a plate.

Nutrition per serving