Green asparagus tortilla with shrimp

Ingredients for 4 servings:

• 400 g potatoes, mainly waxy
• 250 g asparagus, green
• 50 g peas, frozen
• 2 shallots
• 100 g prawn(s), cooked and peeled
• 4 tbsp olive oil
• Salt
• pepper, black
• 1 pinch(s) of sugar
• 6 eggs

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Peel the potatoes and slice thinly. Peel the lower third of the asparagus, trim the ends, and slice the stalks diagonally. Thaw the peas. Peel and finely dice the shallots. Drain the shrimp well in a colander. Heat the oil in a 26 cm diameter non-stick pan and fry the potatoes over medium heat for 10 minutes, turning occasionally, but do not allow them to brown. Then add the asparagus and shallots and fry for another 10 minutes, stirring occasionally, covering halfway through. Add the peas and shrimp, and season with salt, pepper, and sugar. Whisk the eggs and season well. Stir into the pan’s ingredients and cook over high heat for 1 minute until set. Then reduce the heat to low and cook the potato tortilla for another 10 to 15 minutes, shaking the pan occasionally to prevent the tortilla from sticking. When the top is no longer liquid, slide the tortilla onto a plate, flip it onto a second plate, and slide it back into the pan, browned side up. Cook for another 2 to 3 minutes.