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Potato & asparagus tortilla
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Ingredients:
  • 650g desiree potatoes, unpeeled
  • 1 bunch (about 170g) evenly sized thin asparagus spears, ends trimmed, cut into 2cm lengths
  • 80ml (1/3 cup) chicken style liquid stock
  • 1 large brown onion, halved, finely chopped
  • 1 large garlic clove, finely chopped
  • 3 eggs
  • 5 egg whites
  • 4 green shallots, trimmed, chopped
  • 82.50 ml loosely packed chopped fresh continental parsley
  • 2 long fresh red chillies, deseeded, chopped
  • Salt & freshly ground pepper
  • Olive oil, to grease
Instructions:
  • In a medium saucepan, simmer potatoes in abundant cold water until tender, about 20-25 minutes. Remove potatoes with a slotted spoon and let cool for 15 minutes. Cook asparagus in the same water for 2 minutes until bright green and crisp-tender. Drain and set aside.
  • Peel and thinly slice the potatoes; then set aside. Wash and dry the saucepan.
  • In a saucepan, bring the stock, onion, and garlic to a boil over medium-high heat. Reduce heat to low, cover, and cook for 8 minutes until the onion softens. Uncover and cook for 1-2 minutes until the liquid evaporates.
  • In a large bowl, thoroughly whisk together eggs and egg whites. Add the onion mixture, potato slices, asparagus, green shallots, parsley, and chillies. Season generously with salt and pepper, then mix well using a large metal spoon until fully combined.
  • Grease a 22cm non-stick frying pan with olive oil. Pour in the egg mixture and use a spoon to smooth the surface. Cook on low heat for 10 minutes until the base is set and golden brown. Loosen the edges with a knife, invert onto a plate, slide back into the pan, and cook for 10 more minutes. Let it rest for 10 minutes, then serve sliced into wedges.

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