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Tortilla de Esparragos




Source of Recipe


Chef Anselmo Riz from Cafe BaBa Reeba


Recipe Introduction


The Spanish Tortilla or Omelets is a traditional dish on all tables in Spain. The basic ingredients of eggs, onion and potatoes can be enhancing with meats, seafood or vegetables. This Tortilla has the asparagus added.


List of Ingredients




# 6 each Idaho Potatoes
# 2 bunches asparagus
# 2 large Spanish Onions
# 16 large eggs
# Extra Virgin Olive Oil

Recipe



Peel potatoes, cut in half lengthwise and then slice into 1/8" pieces horizontally. Peel onion, cut in half lengthwise and then slice into fine strips horizontally. Mix potatoes and onions in a mixing bowl. In a braising pan, add 2 cups of extra virgin olive oil. Place on stove on high heat and add potatoes and onions. Add salt and pepper and cook until the potatoes are soft but do not let the potatoes brown. Take potatoes and onions out of pan and place on a slotted pan to drain any excess oil. In a mixing bowl, crack eggs and whisk together well. Add potatoes and onion mixture and mix together. Taste and adjust seasoning. Put 3 ounces of extra virgin olive oil in a large 8" round skillet on high heat. Add potato mixture, stirring constantly until it begins to set. Constantly turn over outside rim to allow liquid out of the center. Once mixture is set, place in a 350-degree oven for 7 minutes. Flip tortilla onto plate then slide back into pan and bake for 2 – 3 more minutes. Take out of oven and onto plate to cool.