Serves 4
55 min
Wild Asparagus Spanish Tortilla
Recipe GLPR1831b360723119
A classic Spanish tortilla elevated with tender wild asparagus and aromatic garlic. Thin-sliced potatoes and onions are slowly cooked in extra virgin olive oil until golden and soft, then combined with whisked eggs and fresh herbs to create a rich, custardy main course. This vegetarian dish is perfect warm or at room temperature.
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Ingredients
250 milliliters Extra virgin olive oil
2 large Large potatoes, peeled and thinly sliced
1 New onion, thinly sliced
8 large Large eggs
2 Garlic cloves, finely sliced
200 grams Wild asparagus, trimmed and cut into bite-sized pieces
Sea salt and freshly ground black pepper, to taste
Fresh pennyroyal or mint leaves
Directions
Heat the olive oil in a large skillet over medium heat. Once warm, add the sliced potatoes and onion, stirring gently every few minutes to ensure even cooking. Cook for about 15–20 minutes, allowing them to soften and turn golden, but not brown. They should be tender when pierced with a fork.
Add the sliced garlic to the pan about 5 minutes before the potatoes are done. Stir gently to distribute.
Add the trimmed wild asparagus pieces to the pan and continue cooking for another 3–4 minutes until they are bright green and tender. Season with sea salt and freshly ground black pepper to taste.
While the vegetables are cooking, crack the eggs into a large bowl and whisk together with a pinch of salt and pepper until well combined.
Once the potatoes, onion, garlic, and asparagus are tender, reduce the heat to medium-low. Pour the whisked eggs over the vegetables, gently stirring to distribute evenly. Allow the eggs to begin setting around the edges, then stop stirring and let the tortilla cook undisturbed for 8–10 minutes, until the edges and bottom are set but the center remains slightly soft.
To finish the top, slide the tortilla under a preheated broiler for 2–3 minutes, watching carefully, until the top is golden and the center reaches 160°F on an instant-read thermometer. Alternatively, place a large plate over the skillet, invert the tortilla onto the plate, and slide it back into the pan to cook the underside for another 2–3 minutes.
Remove from heat and let rest for a few minutes. Scatter fresh pennyroyal or mint leaves over the top, then slide onto a cutting board. Serve warm or at room temperature, cut into wedges.
