Asparagus Tortilla
Serves: 4
Ready in: 15 to 30 mins
Eco Friendly Gluten Free Quick Make
Ingredients:
1 bundle British asparagus1 courgette, thinly sliced
15g unsalted butter
2 garlic cloves, crushed
200g Maris Piper potatoes, peeled and diced
1 red onion, sliced
6 medium free-range eggs, beaten and
seasoned with salt and pepper
method:
- Plunge the asparagus into boiling salted water, bring back to the boil then cook for 2-3 minutes. Drain, then plunge into iced water.
- In a non-stick pan, fry the sliced courgettes in the butter then add the garlic and cook over a medium heat for around 6-7 minutes until almost sticky.
- Parboil the potatoes and cut into cubes, then add the spuds and onion to the pan and cook until soft.
- Place the asparagus into the pan then add the seasoned beaten eggs. When the eggs have just set around the edges, transfer to a preheated oven (200C/400F/Gas 6) for around 6-8 minutes. Serve.
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