Asparagus tortilla small

Ingredients for 4 persons (preparation time approx. 1 hour)

  • 800 g of potatoes
  • salt
  • 400 g green asparagus
  • 200 g spring onion
  • 2 tbsp olive oil
  • 10 eggs
  • 3 tablespoons of finely chopped parsley
  • cayenne pepper

1st step

Peel potatoes, wash and cut into small cubes of about 1 cm in size. Blanch in boiling salted water for about 2-3 minutes, then drain and drain.

Wash the asparagus, peel the lower third, cut off the ends and cut into pieces about 3 cm long. Blanch in boiling salted water for 2-3 minutes, drain and drain.

Clean spring onions, wash, shake dry, cut across into 1 cm long pieces.

2nd step

Heat 2 tablespoons of olive oil in a large pan, add scallions and potatoes and fry for 3-4 minutes, stirring.

Whisk the eggs in a bowl and season with salt, pepper and cayenne pepper. Add asparagus and parsley to the potato and onion mixture.

Brush an ovenproof dish (30 cm x 20 cm) with the remaining olive oil and fill in about 1/3 of the egg mixture. Add the vegetable mixture and top up with the remaining egg mixture. Bake in preheated oven at 220 ° C for about 20 minutes.

3rd step

Allow to cool slightly, then remove edges with a sharp knife. Cut the tortilla into 2-3 cm cubes, put a toothpick into each and arrange on a plate.

Recipe from the RS brochure: Silvaner-Küche: Light and tasty

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