British asparagus tortilla recipe

This British asparagus tortilla recipe is so simple to make. Why not make it for the whole family to celebrate National Vegetarian Week. The Spanish classic has been give a British twist, with the addition of crunchy asparagus.

Ingredients serves 4)

1 bundle British asparagus

1 courgette, thinly sliced

15g unsalted butter

2 cloves garlic, crushed

200g Maris Piper potatoes, peeled and diced

1 red onion, sliced

6 medium eggs, beaten

Salt and pepper

Method

Preheat the oven to 200°C, and bring a pan of salted water to the boil. Fill another dish with iced water, large enough to fit the asparagus.

Drop the asparagus into the boiling water, bring back to the boil then cook for three minutes. Remove the asparagus from the boiling water with a slotted spoon, then plunge into the iced water to preserve its bright colour.

Meanwhile, in a non-stick pan fry the sliced courgettes in the butter then add the garlic and cook over a medium heat for around seven minutes until almost sticky.

With the same boiling water used to cook the asparagus, parboil the potatoes and cut into cubes, then add the potatoes and the onion to the pan and cook until softened.

Place the asparagus into the pan, season the beaten eggs with salt and pepper and then add to the pan. When the eggs have just set around the edges, transfer to the preheated oven for around six to eight minutes, or until the tortilla is set.

When cooked, turn out onto a plate. Cut the tortilla into slices then serve with some dressed salad leaves.

Recipe courtesy of british-asparagus.co.uk