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
-
20 minSide dishcod fillet, green Thai curry paste, oil, shallot, lime,cod packets with green curry
-
25 minLunchchicory, walnut, Roquefort, danish blue, pear, mustard, balsamic vinegar, White wine vinegar, olive oil, honey,chicory salad with walnuts and blue cheese
-
20 minSide dishshallots, lemon, haricots verts, snow peas, olive oil, peas, fresh fresh mint,green-bean salad with mint and shallot
-
35 minSide dishonion, zucchini, fresh green asparagus tip, artichoke heart in tin, vegetable stock, unsalted butter, risotto rice, dry white wine, fine frozen garden peas, Pecorino Romano,risotto primavera
Nutrition
305Calories
Sodium14% DV330mg
Fat29% DV19g
Protein26% DV13g
Carbs7% DV20g
Fiber32% DV8g
Loved it