Asparagus Tortilla Espanola

Asparagus Tortilla Espanola 1200


  • 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.
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