For asparagus time
Tortilla with green asparagus
Potato and asparagus just belong together. Here they combine to small tortilla snacks, which are also great for finger food events.
For asparagus time
Potato and asparagus just belong together. Here they combine to small tortilla snacks, which are also great for finger food events.
Ingredients for 4 persons (preparation time approx. 1 hour)
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