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🍽️ Spanish Tortilla with Chorizo and Asparagus

460 kcal · 30 min · 4 servings

Ingredients

• 1 handful parsley
• 250 g white asparagus
• 250 g green asparagus
• 1 onion
• 1 garlic clove
• 250 g chorizo
• 2 tbsp vegetable oil
• 8 eggs
• salt
• pepper (from the mill)
• nutmeg (freshly grated)
• 1 pinch chili powder

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Rinse the parsley and shake it dry.
3. 3. Finely chop the parsley.
4. 4. Peel the white asparagus completely.
5. 5. Peel only the bottom third of the green asparagus.
6. 6. Cut off the woody ends from all asparagus spears.
7. 7. Peel the onion and the garlic.
8. 8. Cut the onion into thin strips.
9. 9. Slice the garlic into thin rounds.
10. 10. Slice the sausage into about half-centimeter thick rounds.
11. 11. Heat the oil in a large, oven-safe pan.
12. 12. Fry the onions, garlic, and chorizo in it for 2 to 3 minutes.
13. 13. Add both types of asparagus.
14. 14. Fry the asparagus for another 4 to 6 minutes.
15. 15. Whisk the eggs with salt, pepper, nutmeg, and chili.
16. 16. Stir in half of the chopped parsley into the eggs.
17. 17. Pour the egg mixture into the pan.
18. 18. Swirl the pan to distribute the eggs evenly.
19. 19. Let the tortilla set for a short moment.
20. 20. Bake the tortilla in the oven for about 15 minutes.
21. 21. Cut the hot tortilla into pieces.
22. 22. Sprinkle the tortilla with the remaining parsley.
23. 23. Serve the tortilla hot.

Nutrition per serving

• kcal: 460
• Protein: 28 g · Fett/Fat: 36 g · Carbs: 7 g