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    Asparagus Tortilla 2

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    Asparagus Tortilla 2

    Serves: 4


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


    1. Heat 3 tablespoons olive oil in a non-stick frying pan over low heat.
    2. Gently fry the onion until soft and golden then tip into a bowl. Add a further 5 tablespoons oil to the pan and gently sauté the diced potato for 20 minutes, turning regularly, until they are tender and golden. Strain off their oil (which should be returned to the frying pan) and tip the potatoes into 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 in a little more oil to the frying pan and return to a medium heat. Add the potato egg mixture and - using a wooden spoon - gently cut through the liquid egg, so that it runs down the bottom of the pan.
    5. Desist once the egg begins to set so that the omelette can cook properly underneath. However, keep it loosened around the sides and give it an occasional shake to keep it base loose. After about 5 minutes, cover the frying 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 5 minutes.
    6. Gorgeous eaten hot, warm or cold.

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