The Spanish tortilla is a delicious brunch or lunch option that you can enjoy warm or cold. A tortilla is basically just a potato and egg omelet, but often times you can add a few extra ingredients to make it your own. To keep it in season, we added some lovely fresh asparagus for extra crunch.
Serves: 3
Ingredients
- 1 large potato
- 1/4 large onion
- 1/4 cup olive oil
- salt and pepper
- 3 large eggs
- 3 – 4 asparagus stalks
Method
- Peel and thinly slice the potato and onion. Once done, heat oil in an 8-inch pan over medium heat. To test if the oil is hot enough, simply drop in a potato slice. Once the oil is hot enough, add the potatoes and season with salt and pepper. Leave to cook until slightly browned. Add the onions and gently mix; leave to soften.
- In the meantime, crack and whisk the eggs together in a large mixing bowl. Prepare the asparagus by cutting off the woody ends, then thinly slice them. Add the chopped asparagus into the pan with the potatoes and onions, gently mixing.
- Once the potato mixture has cooked down and each ingredient has softened, add the mixture into the bowl with the eggs; gently mix.
- Add 1 tablespoon of oil to the same pan and transfer the egg mixture back into the pan. When the edges begin to firm up, reduce the heat to medium-low. Cover with a lid and cook for approximately 5 minutes.
- Use a spatula all around the edges to ensure the tortilla will easily slide from the pan. The top will still be quite soupy but that’s ok. Carefully flip the tortilla onto a plate or large lid, then slide it back into the pan, so that the coloured portion is facing up. Cook for another 5 minutes, then slide the tortilla onto a clean plate.
- Serve warm or cold.
