Green asparagus tortilla

Ingredients for 4 servings:

• 800 g potatoes
• Salt
• 400 g asparagus, green
• 200 g spring onions
• 2 tbsp olive oil
• 10 eggs
• 3 tbsp parsley, finely chopped
• Cayenne pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and wash the potatoes and cut into small cubes of about 1 cm. Blanch in boiling salted water for about 2-3 minutes, then drain and set aside. Wash the asparagus, peel the lower third, trim the ends and cut into pieces about 3 cm long. Blanch in boiling salted water for 2-3 minutes, then drain and set aside. Trim and wash the spring onions, shake dry, and cut crosswise into 1 cm long pieces. Heat 2 tablespoons of olive oil in a large pan, add the spring onions and potatoes, and fry for 3-4 minutes, stirring. Whisk the eggs in a bowl and season with salt, pepper, and cayenne pepper. Add the asparagus and parsley to the potato and onion mixture. Brush an ovenproof dish (30 cm x 20 cm) with the remaining olive oil and pour in about 1/3 of the egg mixture. Add the vegetable mixture and fill with the remaining egg mixture. Bake in a preheated oven at 220°C for about 20 minutes. Let cool slightly, then loosen the edges with a sharp knife. Cut the tortilla into 2-3 cm cubes, insert a toothpick into each one, and arrange on a platter.