Wednesday, 11 June 2014

Spanish Tortilla with Asparagus

I've made tortillas before, but this is the first time I've put anything in besides potatoes and onions. In spite of the fact that recipes for tortilla often claim that other vegetables can be added, I never saw tortillas with anything but potato and onion when we were in Spain.  Still, asparagus makes a great addition!

If we had found a tortilla with asparagus in it in Spain, the asparagus would almost certainly have been white. As we walked through the spring countryside, we saw fields full of black plastic rows weighted down with old tires - that was where asparagus was being grown. The Spanish seem to only like it white, and rather overcooked to my taste. The asparagus in this tortilla should be cooked a little past crunchy - it should meld with the other ingredients - but it should still be bright green and perky though.

4 servings
45 minutes prep time

Spanish Tortilla with Asparagus

8 large eggs
675 grams (1 1/2 pounds) potatoes
1/4 cup sunflower or olive oil
1/2 teaspoon salt
450 grams (1 pound) asparagus
5 to 6 garlic scapes
OR 3 to 4 green onions
freshly ground black pepper to taste

Break the eggs into a bowl and whisk them lightly. Set them aside at room temperature as you prepare the rest of the dish.

Scrub the potatoes and trim them of any bad spots. Cut them into dice. Heat the oil in a large skillet over medium heat, and add the potatoes. Sprinkle them with the salt, and cook them, stirring occasionally, for about 20 minutes. Keep them covered for most of the time.

Meanwhile, put a small pot of water on to boil for the asparagus and preheat the oven to 350°F. Wash and trim the asparagus. Cut it into bite-sized pieces. Simmer it for 4 or 5 minutes, then drain well. If you like, keep the tips separate to sprinkle them over the top as a garnish.

Trim the garlic scapes or green onions, and chop them finely. Add them to the potatoes after they have cooked for about 15 minutes. Immediately add the well-drained asparagus as well, and mix them in well. Remove the pan from the heat, and pour the eggs evenly over the vegetables. Top with the asparagus tips if they have been saved for that purpose.

Bake the tortilla at 375°F for 10 to 12 minutes, until just set. Let cool for at least half an hour before serving warm, or at room temperature.

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