Asparagus tortilla

Asparagus tortilla

From
Harvest
Serves
2
Photographer
Emilie Guelpa

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Snap off the bases from 180 g asparagus spears and cut each spear into 3–4 pieces. Heat a small frying pan over medium heat and add a splash of olive oil and the asparagus. Pan-fry, stirring gently, for 4–5 minutes. Beat 5 eggs with a generous sprinkle of salt flakes. Pour the egg over the asparagus and reduce the heat to low. Allow the tortilla to set on the base of the pan, but gently loosen the edges by running a small knife around them. When the tortilla is set, slide it onto a plate and allow to cool. Cut into wedges.
Tags:
harvest
seasonal
summer
spring
autumn
winter
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