Tortilla with potatoes, asparagus and chorizo

Ingredients for 2 servings:

• 200 g potatoes, approx.
• 400 g asparagus, white
• 100 g chorizo, approx.
• 4 eggs
• 2 tbsp chives or parsley, chopped
• 1 pinch of smoked paprika powder or allspice d’Espellette
• 2 tbsp oil
• n. B. salt and pepper, freshly ground

Instructions

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

Boil the potatoes in their jacket potatoes until al dente, peel them, and slice them. Peel the asparagus and cut them into bite-sized pieces. Whisk the eggs in a bowl and season with salt, pepper, and paprika. Chop the herbs or cut them into rolls. Slice the chorizo ​​and fry them crispy on both sides in a non-stick pan without any fat. Remove and set aside on a plate until ready to use. Remove some of the rendered fat with a cloth, add a little oil to the pan, and fry the potato slices until browned, then remove and add to the sausage. Add the asparagus to the pan with a little water, cover, and sauté until al dente. Remove the lid and let the water evaporate completely over high heat. Return the potatoes and chorizo ​​to the pan and mix with the asparagus, spreading it out as evenly as possible. Pour the egg mixture over the asparagus and reduce the heat to low and let it set. When the egg mixture begins to set on the surface, loosen the tortilla from the pan by the edges, shake the pan slightly to loosen the bottom, invert it onto the lid or a plate, and slide it back into the pan. Sprinkle with herbs and continue cooking for about 3-5 minutes, until the egg mixture is completely set. Serve warm. A salad goes well with the tortilla.