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