Tortilla with green asparagus

Name: Tortilla with green asparagus
Cook time: 1 h
Total time: 1 h
Yield: 2
Ingredients: 400 g Potatoes; 300 g Mini asparagus; 1 Stiel glatte Petersilie; 2-3 Capuchin flowers; 2 Eggs (size M); 100 ml low-fat milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (80 g) Onion; 1-2 tablespoons (10 g each) Oil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 2

400 g Potatoes
300 g Mini asparagus
1 Stiel glatte Petersilie
2-3 Capuchin flowers
2 Eggs (size M)
100 ml low-fat milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (80 g) Onion
1-2 tablespoons (10 g each) Oil

Directions

1
Wash the potatoes and cook in boiling water for 15-20 minutes. Then rinse with cold water, peel and leave to rest for a while. In the meantime, wash the asparagus and cut into pieces. Peel the parsley and capuchin leaves. Whisk eggs and milk. Season with salt and pepper, stir in the leaves. Peel and finely dice the onion.
2
Cut potatoes into slices. Heat oil in an ovenproof pan (approx. 20 cm Ø). Fry onion, asparagus and potatoes for 5 minutes at medium heat. Season with salt and pepper. Pour egg milk over them. Let it simmer in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for about 20 minutes. Serve garnished with more petals of nasturtium