Filter
Reset
Sort ByRelevance
Beth Boyd
Asparagus tortilla
Vegetarian tortillas with potato, olive oil, onion, green asparagus and eggs.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the potatoes and cut into cubes of 1 x 1 cm (brunoise). Peel and chop the onion. Heat the oil in a frying pan and fry the potato and onion over medium heat for 8 minutes. Add pepper and salt, shovel regularly.
-
Cut the woody bottom of the asparagus and halve them. Cut the lower halves into pieces of 1 cm. Add the pieces to the potato mixture and bake for 3 minutes.
-
Beat the eggs with the water and pepper and salt. Push the potato mixture a little and pour the egg over it. Put the rest of the asparagus in a circle.
-
Put the pan on the smallest burner, cover with a lid or aluminum foil and let the egg solidify in 20 minutes.
-
Turn the tortilla with a plate and fry on low heat for another 4 minutes. Serve with the asparagus circle at the top. The tortilla is both warm, lukewarm and cold.
Blogs that might be interesting
-
25 minSide dishself-raising flour, vanilla sugar, egg, milk, banana, peanut oil,pisang goreng - fried banana
-
25 minSide dishminced meat, egg yolk, baked onions, garlic, ketjapmarinademanis, sunflower oil, satay sauce,garlic balls with satay sauce
-
5 minSide dishorange, coriander, coriander seed,orange rub
-
30 minSide dishBroccoli, baking flour, wheat flour, unsalted butter, semi-skimmed milk, Parmigiano Reggiano, dijon mustard, cayenne pepper, dried nutmeg, Cheddar Tophat 48,broccoli cauliflower gratin
Nutrition
305Calories
Sodium14% DV330mg
Fat29% DV19g
Protein26% DV13g
Carbs7% DV20g
Fiber32% DV8g
Loved it