Asparagus tortilla

Ingredients for 1 servings:

• 500 g asparagus, green, white or mixed
• 8 eggs
• 1 onion(s)
• 200 g chorizo, alternatively Cabanossi or paprika sausage
• ½ bunch parsley
• 1 tbsp olive oil (1 – 2 tbsp)
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Low-carb

Peel the white asparagus completely and the lower third of the green asparagus. Trim off the bottom end. Now cut both asparagus types diagonally into approximately 4 cm long pieces. Cut the sausage into approximately 0.5 cm thick slices. Finely chop or slice the parsley. Peel the onion and cut into strips. Crack the eggs into a bowl, add 2/3 of the parsley, and season generously with pepper and salt. Then mix thoroughly. Heat 1 to 2 tablespoons of oil in a large, ovenproof skillet, add the sausage and onion, and cook for about 3 to 4 minutes, stirring several times. Add the asparagus pieces to the skillet. Sauté over low heat for about 10 minutes, stirring occasionally. The asparagus should still be crisp. Then pour in the egg mixture and place the skillet in the oven. Bake the tortilla at 180°C (350°F), fan oven 160°C (320°F), for about 15 minutes. Alternatively, you can also prepare it on the stovetop. Cover it with a lid and turn it over once. Sprinkle the remaining third of the parsley over the baked tortilla and serve. Enjoy!