Asparagus frittata with fried potatoes

Name: asparagus frittata with fried potatoes
Total time: 50 min
Yield: 4
Ingredients: 500 gram green asparagus; 3 bunch onions; 1 red or orange pepper; 5 tablespoon olive oil; 2 tablespoon oregano; 6 egg; 150 gram grated cheese; 700 gram minicrills; 3 tablespoon water

Ingredients

Directions

Preheat the oven to 200 ° C.
Cut the woody end of the asparagus and cut the asparagus from this side into pieces of two cm until you have asparagus tips of five cm long.
Boil the asparagus tips of five cm in a saucepan with plenty of boiling water in four minutes al dente.
Cut the spring onions (also the beautiful green) into pieces of a cm.
Cut the peppers into quarters and remove the seeds and seeds.
Cut the pepper into pieces of a cm.
Heat two tablespoons of olive oil in a skillet and spoon in the asparagus pieces of 2 cm, paprika, spring onions, oregano and the water through them.
Smother the vegetables for a maximum of three minutes on medium high heat until they are al dente.
Beat the eggs with the water, grated cheese and salt and pepper.
Mix in the asparagus paprika mixture.
Pour the egg mixture into the baking dish and press in the remaining asparagus tips.
Put the dish in the middle of the oven and fry the frittata in the oven for 25 minutes until golden brown and done.
In the meantime, heat the rest of the tablespoons of olive oil in the frying pan and stir in the potatoes.
Fry them in between six and eight minutes around brown and done.
Remove the frittata from the oven dish and serve together with the potatoes.