Tortilla with green asparagus

Ingredients

Directions

1. 1

   Wash the asparagus, peel the lower third and cut off the woody ends. Cut half of the asparagus into slices and cook in little boiling salted water for about 5 minutes. Drain the asparagus on a sieve.

2. 2

   Cover the remaining asparagus and cook for approx. 8 minutes in salted water with little boiling water. Peel and finely dice the onion. Peel, wash and roughly grate the potatoes. Whisk eggs, some salt and pepper. Heat oil in a pan (18 -20 cm Ø).

3. 3

   Mix potatoes and onion and fry them in hot oil until soft (do not brown). Season lightly with salt and pepper and mix in the asparagus. Pour eggs over it and let them fry at low to medium heat until the bottom is browned.

4. 4

   Gently slide the tortilla out of the pan onto a large, flat lid or fireproof plate and then slide it back into the pan with the browned side facing upwards. Fry for another 2-3 minutes and remove.

5. 5

   Cut the ham into thin strips. Cut the tortilla warm or cold into about 12 pieces and serve with ham and asparagus spears. Serve garnished with coriander leaves.