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Spinach & asparagus tortilla
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1 Essential Potato, thinly sliced
1/2 tsp sweet smoked paprika
2½ tsp olive oil
3 salad onions, sliced
½ x 230g pack asparagus, cut into 2.5cm pieces
6 British Blacktail Free Range Medium Eggs, beaten
1. Bring a medium saucepan of salted water to the boil. Simmer the potato slices for 6-8 minutes, or until tender, then drain and season with salt and the paprika. Meanwhile, preheat the
grill to high with the rack in the top position.
2. In a small, deep, ovenproof frying pan, heat 1 tsp oil over a high heat. Sauté the salad onions and asparagus for 30 seconds, then add the spinach, in batches if necessary, and cook for 2-3 minutes until wilted. Season. Remove from the pan and set aside.
3. Clean the frying pan, return it to a medium heat and add the remaining oil. Pour in ½ the beaten eggs, top with the vegetables and a layer of potatoes, then pour over the remaining eggs. Put the pan under the grill for 5 minutes, or until set. Place a large plate over the pan and carefully invert the tortilla, then cut into wedges to serve.
Cook’s tip If you enjoy spicy food, add a few dashes of hot chilli sauce to the potatoes. Or try using other seasonal vegetables. Feta, Cheddar or other cheese would make tasty additions – as would crispy bacon pieces if you’re not concerned about it being meat-free.
Typical values per serving:
vegetarian/1 of your 5 a day/gluten free/low in saturated fat
This recipe was first published in April 2021.