Wild asparagus belongs to a type of cuisine that is simple and genuine and they’re often served with a few scrambled eggs or in an omelet. Keeping this essence, I just added two potatoes, a new onion, another sign of spring, and a few pennyroyal leaves to give some aroma. —Paula | my common table
extra virgin olive oil
large potatoes (about 500g), peeled and cut into thin slices
new onion, cut into thin slices
garlic cloves, finely sliced
Sea salt and black pepper (preferably, freshly ground), to taste
Some pennyroyal leaves (you can use mint)
In This Recipe
Preheat the oven to 200ºC. Heat the olive oil in an oven-safe frying pan, about 25 cm in diameter, in medium-low heat. Add the potatoes and onion, cover and cook for 10 minutes, stirring occasionally. Add the garlic and cook for 5 minutes more, until the potatoes are cooked but not golden. Strain the olive oil, reserving it.
Take each asparagus spear, fold it until it breaks and discard the bottom tip. Cut the asparagus into small pieces, keeping the top tips slightly larger.
Put the same frying pan back on the stove, add 3 tablespoons of the olive oil you previously reserved and the potato mixture. Beat the eggs in a large bowl, add the asparagus, the pennyroyal leaves and season with salt and pepper. Pour the eggs over the potatoes and cook for 5 minutes in medium-low heat.
Put the frying pan in the preheated oven. Cook for 15 to 20 minutes, until the eggs are set and cooked and the surface is slightly golden.
Serve the asparagus Spanish tortilla warm or at room temperature. If you are taking it for a picnic, let it cool completely before packing.