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    Asparagus Tortilla 1

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    Asparagus Tortilla 1

    Serves: 4


    • 6 tablespoons extra virgin olive oil
    • 1 onion, finely chopped
    • 450g new potatoes, scraped and cut into small dice
    • 340g trimmed asparagus, cooked
    • 2 tablespoons sliced garlic chives
    • Salt and freshly ground black pepper
    • 6 large organic eggs, beaten


    1. Heat 3 tablespoons of olive oil over a low heat in a 25cm-wide non-stick frying pan.
    2. Gently fry the onion until soft and golden then tip into a large bowl. Add 3 more tablespoons of oil to the pan and gently sauté the diced potato for 30 minutes, turning regularly, until tender and golden. Strain off the oil (return it to the pan) and add the potatoes to the onions.
    3. Roughly slice the asparagus and mix into the potatoes with the garlic chives and seasoning. Then fold in the beaten eggs.
    4. If necessary, pour a little more oil into the pan and return to a medium heat. Add the egg mix and, with a wooden spoon, gently cut through the liquid egg, so that it runs down to the bottom of the pan. Stop once the egg begins to set. However, keep it loosened around the sides and give it an occasional shake.
    5. After about 5 minutes, cover the pan with a round baking tray or plate and invert so that omelette slips out. Immediately slide it back into the pan so that you can cook the reverse side. This will take a further 6-7 minutes. Eat hot, warm or cold.

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