Spanish asparagus tortilla

Name: Spanish asparagus tortilla
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg white asparagus; 2-3 Spring onions; 8 Eggs (size M); 1/8 l Milk; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg; 2 TABLESPOONS Oil; 100 g Serrano ham in thin slices; 7-10 Tbsp Chervil and salad leaves

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kg white asparagus
2-3 Spring onions
8 Eggs (size M)
1/8 l Milk
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp grated nutmeg
2 TABLESPOONS Oil
100 g Serrano ham in thin slices
7-10 Tbsp Chervil and salad leaves

Directions

1
Wash and peel the asparagus and cut off the woody ends. Cut the asparagus into pieces. Clean and wash spring onions and cut into thick rings
2
Whisk eggs and milk. Season well with salt, pepper and nutmeg. Heat 1 tablespoon of oil in a coated pan (approx. 20 cm Ø; with lid). Add half of the asparagus
3
Turn for 5-6 minutes until firm to the bite. Fry half the spring onions briefly. Pour half of the egg milk over it. Cover and allow to set for 10-15 minutes over a low heat
4
Turn the tortilla using the lid or a plate and fry for another 2-4 minutes. Keep warm. Rub the pan with kitchen paper. Heat 1 tablespoon of oil. Bake a second tortilla using the leftover asparagus, spring onions and egg milk. Cover tortillas with ham. Garnish with chervil and salad leaves
5
Drink: dry sherry or white wine