Waitrose and Partners
Asparagus & potato tortilla with salad onion salsa verde

Asparagus & potato tortilla with salad onion salsa verde

A peppy salsa verde adds an extra dimension to a slice of this sunny and seasonal frittata.

0 out of 5 stars(0) Rate this recipe
Gluten freeVegetarianHealthyHigh protein1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare25 mins
  • Cook30 mins
  • Total time55 mins


  • 5 tbsp olive oil
  • 400g asparagus, trimmed, cut into thirds, thicker ends halved lengthways
  • 400g baby new potatoes, thinly sliced
  • 2 bunches salad onions, sliced, green ends finely chopped
  • 8 British Blacktail Free Range Large Eggs
  • ¼ x 25g pack flat leaf parsley, leaves finely chopped
  • 8 pitted green olives, finely chopped
  • ½ unwaxed lemon, zest and 1 tsp juice
  • Dressed green salad, to serve (optional)


  1. Heat 1 tbsp oil in a nonstick 24cm frying pan. Add the asparagus, season and cook over a high heat for 5 minutes, tossing often, until just tender and charring. Remove to a plate.

  2. Heat 2 tbsp oil in the pan over a mediumhigh heat. Add the potatoes and sliced salad onions, then cook for 10 minutes turning regularly, until tender and golden. Return the asparagus to the pan.

  3. Whisk the eggs in a bowl, then season and pour into the pan. Cover with a lid or baking sheet and cook over a medium heat for 12-15 minutes until the tortilla is almost set, with a little softness in the centre.

  4. Using a fork, whisk together the reserved salad onion tops, parsley, olives, lemon zest and juice and remaining 2 tbsp oil to make the salsa, then season. Invert the tortilla (see tips) and cook the other side for a few minutes to set the top. Serve warm or cold, with the salsa drizzled over and a dressed green salad, if liked.

Cook’s tip

Inverting tortillas in the pan to set the top is the traditional way of finishing them. Position a plate over the pan and flip the tortilla onto it. Slide it back into the pan to finish. If you’re not confident, set the surface under the grill for a couple of minutes.

Try the tortilla canapé-style if sharing with friends. Cut into small squares topped with goat’s cheese, then serve with the salsa. 


Typical values per serving when made using specific products in recipe


1,764kJ/ 424kcals



Saturated Fat












Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet