Spanish-style Asparagus Tortilla

For breakfast, lunch, or dinner, a tortilla in Spain is similar to a frittata or crustless quiche.

Cook Time 24

Servings 2

Crack eggs into a medium bowl, season with salt and pepper, mix and set aside.
After washing and drying, trim asparagus and cut stalks into 1-inch pieces.
Heat a small to medium frying pan to medium heat and add 2 Tbsp olive oil once heated.
After 2 minutes, add in the diced onion and pieces of asparagus. Stir into the oil. When the onion is translucent (about 7 minutes), season lightly with sea salt & black pepper, stir together and remove from heat. Let cool for 5-10 minutes. After cooling, add the asparagus & onion mixture into the whisked eggs, mix together until well combined.
Heat the same pan with a low heat, add in 1 tbsp olive oil and let warm. Add in the egg & vegetable mixture spreading it evenly around the pan. After 2 minutes run a spatula around the outer edges of the pan to ensure the eggs are not stuck to the pan.
After another 3 minutes, flip the tortilla to cook the other side.. To do this, use a plate slightly smaller than pan, place it over the pan, then flip pan over so that plate is on the bottom. The tortilla should easily come out to the plate. Then slide the tortilla back into the pan to brown the other side.
After a total of 10 minutes, the tortilla should be perfectly cooked, remove from the heat and transfer into a serving dish, serve next to a lovely piece of fresh bread!

Recipe by @traceeatslocal

Adapted from Albert Bevia @ Spain on a Fork