Giwalatos green asparagus tortilla with Serrano ham

Ingredients for 2 servings:

• 500 g asparagus, green
• 2 m.-sized potatoes
• 1 onion(s)
• 1 garlic clove(s)
• 100 g diced ham, raw lean
• 4 eggs
• 20 g cheese, grated
• Salt
• Pepper from the mill
• Chili powder or flakes
• 3 slice(s) Serrano ham, thinly sliced
• 2 tbsp extra virgin olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

A delight hot and cold

Peel the ends of the asparagus and cut the stalks diagonally into pieces about 3-4 cm wide. Peel the potatoes and coarsely grate them. Peel and dice the onion. Peel and press the garlic. Add olive oil to a large non-stick serving pan (28 cm), add the onion and garlic, and sauté briefly over medium heat. Add the asparagus pieces and fry for about 2 minutes. Push the vegetables to the edge of the pan, add the grated potatoes to the center of the pan, and fry for another 2 minutes. Then mix all the ingredients together and add the diced ham. Crack the eggs into a bowl and mix them with salt, pepper, and chili. Pour the egg mixture over the vegetables, reduce the heat, and let the egg set briefly. Sprinkle the tortilla with grated cheese and place it on the oven rack, second shelf from the bottom, preheated to 200 °C. After 10 minutes, spread the Serrano ham, torn into large pieces, on the tortilla, switch from convection to grill, and bake for another 5 minutes. Remove the dish from the oven and serve hot or cooled. Serve with romaine lettuce and mustard vinaigrette, and enjoy with wine or beer. As a party snack, cut into 6 equal slices.