Tortilla with green asparagus

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