Asparagus tortilla

Name: Asparagus tortilla
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 8 Eggs (size M); 125 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg; 1 collar Spring onions; 1 kg white asparagus; 3 TABLESPOONS Oil; 40 g Serrano ham; 7-10 Tbsp Chervil and salad

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

8 Eggs (size M)
125 ml Milk
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp grated nutmeg
1 collar Spring onions
1 kg white asparagus
3 TABLESPOONS Oil
40 g Serrano ham
7-10 Tbsp Chervil and salad

Directions

1
Whisk eggs with milk. Season with salt, pepper and nutmeg. Clean and wash spring onions and cut into rings. Peel the asparagus, cut off the woody ends. Cut the asparagus, except for 4 stems, diagonally into approx. 1.5 cm wide pieces.
2
Cut the 4 sticks set aside in half lengthwise once. Heat 1 tablespoon of oil in a frying pan (approx. 20 cm Ø), fry half of the asparagus pieces at medium heat for 3-4 minutes while turning.
3
Add half of the spring onions and fry briefly. Pour half of the egg milk over the vegetables. Cover and let it simmer for 10-15 minutes at very low heat. Carefully loosen the tortilla edges. Turn out of the pan with the help of a flat lid or plate, slide back into the pan with the light side facing downwards.
4
Fry for 1-2 minutes, keep warm. Rub the pan with kitchen paper, heat 1 tablespoon of oil in it. Fry remaining vegetables and egg milk as described above. Heat 1 tablespoon of oil in a pan, fry half the asparagus spears for about 5 minutes.
5
Cover tortilla with ham. Serve garnished with roasted asparagus spears, chervil and salad.