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Beth Boyd
Asparagus tortilla
Vegetarian tortillas with potato, olive oil, onion, green asparagus and eggs.
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Ingredients
Directions
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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.
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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.
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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.
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Put the pan on the smallest burner, cover with a lid or aluminum foil and let the egg solidify in 20 minutes.
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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.
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Nutrition
305Calories
Sodium14% DV330mg
Fat29% DV19g
Protein26% DV13g
Carbs7% DV20g
Fiber32% DV8g
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