Asparagus Tortilla Espanola - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Asparagus Tortilla Espanola



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    • 3 tablespoons olive oil
    • 3 medium potatoes, cooked and chopped
    • 1 cup onions chopped
    • 1 bunch asparagus, chopped
    • 8 eggs
    • ¼ cup milk
    • Salt and pepper


    • Pour 2 tablespoons of oil in a large nonstick pan and heat over medium heat.
    • Add the potatoes and a pinch of salt and cook, stirring occasionally until light browned.
    • Toss in the onion and a bit more oil if needed and cook for one to two minutes. Then add the asparagus and cook for two to three minutes more.
    • Meanwhile whisk together the eggs and milk and some salt and pepper. Pour the egg mixture into the pan and mix well. Let it cook for a few minutes until slightly set.
    • Place into a preheated 350-degree oven for three minutes. Then remove from oven and turn out onto a plate and then slide back into pan to cook the other side for two minutes over medium heat to set.
    • Then remove from pan to a serving plate.
    • Serve at room temperature with a side salad.