John Myers
Tortilla with Asparagus, Potatoes and Basil
The perfect tortilla with asparagus, potatoes and basil recipe with a picture and simple step-by-step instructions.
- 6 Free range eggs
- 350 g Potatoes mainly waxy, peeled, cut into 0.5 cm cubes
- 400 g Fresh white asparagus, peeled and cut into 0.5 cm slices
- 0,5 Bd Fresh basil, finely chopped
- Salt
- White milled pepper
- Freshly grated nutmeg
- Extra virgin olive oil
- The amount is for a 14 cm pan and makes eight tapas that can be served cold or hot.
- Beat the eggs in a large bowl and season with salt, pepper, nutmeg and basil. Cook the potato cubes in 0.1 l olive oil over a gentle heat for about 12 minutes. After 5 minutes, add pieces of asparagus and cook gently while stirring. The ingredients should not take any color. Let cool down.
- Heat some olive oil in a pan. Mix the vegetable mixture with the beaten eggs well and season to taste. Add the mixture to the pan and let it set over medium heat. When the mixture is no longer liquid, turn it with a plate or pan lid and finish cooking – the core should still be moist.
- Eight the tortilla and serve as a tapa. A mild aioli can of course be served with it.
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