Asparagus-Potato-Tortilla

Name: Asparagus-Potato-Tortilla
Cook time: 45 min
Total time: 45 min
Yield: 3
Ingredients: 600 g small waxy potatoes; 250 g green and white asparagus; 3 Eggs (size M); 150 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg; 2 TABLESPOONS Oil; 150 g Graved salmon; 150 g Fresh cream

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 3

600 g small waxy potatoes
250 g green and white asparagus
3 Eggs (size M)
150 ml Milk
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp grated nutmeg
2 TABLESPOONS Oil
150 g Graved salmon
150 g Fresh cream

Directions

1
Boil the potatoes in boiling water for about 15 minutes. Let them cool down. Wash asparagus, cut off woody ends. Peel the white asparagus. Cut asparagus into slices.
2
Whisk eggs with milk, season with salt, pepper and nutmeg. Drain potatoes, rinse with cold water and peel. Cut potatoes into slices. Heat oil in an ovenproof pan. Sauté the asparagus for 4-5 minutes and remove. Add potatoes to the pan and fry until golden brown. Put the asparagus back into the pan and season with salt and pepper. Pour egg milk over it. Let it simmer in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes.
3
Sauté the asparagus for 4-5 minutes and remove. Add potatoes to the pan and fry until golden brown. Put the asparagus back into the pan and season with salt and pepper. Pour egg milk over it. Let it simmer in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Cut into pieces and arrange on plates with gravlax and crème fraîche
4
1 hour waiting time