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🍽️ Crispy Potato and Asparagus Tortilla

332 kcal · 30 min · 4 servings

Ingredients

• 400 g firm-boiling potatoes
• 400 g white asparagus
• 1 tsp grated lime zest (organic)
• 5 eggs
• salt
• pepper (from the mill)
• Tabasco
• 1 pinch sugar
• 100 g pine nuts

Instructions

1. 1. Rinse the potatoes under running water.
2. 2. Place the unpeeled potatoes in a pot with salted water.
3. 3. Boil the potatoes for about 25 minutes until they are tender.
4. 4. Peel the asparagus and trim off the tough lower ends.
5. 5. Slice the remaining asparagus into thin diagonal pieces.
6. 6. Peel the boiled potatoes.
7. 7. Slice the potatoes as well.
8. 8. Lightly grease a baking dish with fat.
9. 9. Place the asparagus and potato slices into the dish.
10. 10. Wash the lime under hot water.
11. 11. Pat the lime dry.
12. 12. Finely grate the zest of the lime.
13. 13. Squeeze the lime.
14. 14. Whisk the eggs in a bowl.
15. 15. Season the egg mixture with salt, pepper, sugar, and the lime zest.
16. 16. Pour the egg mixture evenly over the vegetables in the dish.
17. 17. Preheat the oven to 120 degrees Celsius with top and bottom heat.
18. 18. Bake the tortilla in the oven for about 1 hour.
19. 19. Cut the finished tortilla into pieces.
20. 20. Sprinkle the tortilla with pine nuts.
21. 21. Serve the tortilla warm.

Nutrition per serving

• kcal: 332
• Protein: 18 g · Fett/Fat: 19 g · Carbs: 21 g