Asparagus tortilla (30 Minute Vegetarian Recipe)
While most will have sampled the classic potato-based tortilla whilst visiting Spain, there are plenty of other tortilla variations worth sampling, and one that really stands out is this Asparagus tortilla recipe.
The beauty of the asparagus tortilla is it is much lighter than the classic potato tortilla. It’s easy to make and can be whipped up in around 30 minutes from start to finish!
Serving:
Tapas for 4 people
Ready in:
30 minutes
Skill level:
Easy
Serve with:
Fresh bread
About This Recipe
If you’re using fresh asparagus, you’ll have to give it a bit more time to soften and stew down, but the immense flavor of stewed asparagus with the delicate sweetness of onion is sublime! Another advantage of using fresh asparagus is the vibrant green color!
If you’re using tinned asparagus, reduce the cooking time while softening the asparagus. It will already be quite soft straight from the can and require little cooking.
How to Make Asparagus Tortilla
Equipment needed to make this recipe
- 1 large 25cm (10-inch) skillet (or a few smaller clay pots with a 1-2 inch lip)
Ingredients
Method (step-by-step)
- 150 ml (5 fl oz/2⁄3 cup) Extra Virgin Olive Oil
- 1 onion, finely sliced (Optional)
- 4 garlic cloves, finely chopped
- 2 bunches of fresh asparagus, finely chopped
- 6 free-range eggs
- sea salt and freshly ground black pepper
Method (step-by-step)
- Pour around one-third of the olive oil into a frying pan over medium-low heat and cook the onion for 10–15 minutes until lovely and soft.
- Once the onion is golden, add the garlic and diced asparagus and cook over high heat for 5-10 minutes until tender. Once cooked, remove from the heat and set aside.
- In a large bowl, beat the eggs, then add the asparagus and onion mix and a few pinches of seasoning to taste.
- In a large 25cm (8-inch) frying pan on high heat, Pour the remaining olive oil for the tortilla When the oil is hot, add the egg, onion, and asparagus mixture. Cook for around 3-4 minutes and reduce heat to low-medium heat.
- Once the mixture starts to set around the edges, use a wooden spatula to press down the edges. The edges will begin to set much faster than the middle.
- Cover the frying pan with a flat lid or large chopping board and turn the tortilla carefully onto it. Return the pan to the heat and gently transfer the flipped tortilla into the pan to cook the other side on low heat for another 5-8 minutes.
- Once cooked, remove from the pan and slide onto a chopping board. The tortilla should still be slightly juicy in the middle when you cut into it.
- Serve with a few slices of fresh bread.
Looking for some more tasty tapas recipes?
- Roasted potatoes with chorizo and thyme - this is simply chorizo, potatoes, onion, and herbs and spices, and simply delicious.
- Catalan roasted vegetables (escalivada Catalana) - the focus is on eggplant, red bell pepper, and onion, which are simmered down with herbs and spices until they're soft and gooey.
- Spiced cheese pate (almogrote) - from the Canary Islands, this incredible invention is important for any cheese lover out there.
- Spanish mussels in a rich tomato sofrito sauce - the sofrito sauce is out again and it also works wonders with mussels.
- Olive tapenade (vegan recipe) - this is a vegan version of the typical recipe so great to serve at parties or enjoy alone smeared over some bread.
- Shrimp in a Cava bath (prawns in sparkling wine) - literally shrimp marinated in sparkling wine with a little bit of paprika and salt, then fried and ready to devour.
- Blue cheese and sherry spread - you only need 2 ingredients to make this but the flavor combo works so well together it tastes much more complex.
- Anchovy and red pepper (capsicum) spread - this spread has some very bold flavors and colors to boot!
Asparagus Tortilla
The beauty of the asparagus tortilla is it is much lighter than the classic potato tortilla. It’s easy to make and can be whipped up in around 30 minutes from start to finish!
Equipment
- 1 10 inch non stick frying pan
Ingredients
- 150 ml 5 fl oz/2⁄3 cup Extra Virgin Olive Oil
- 1 onion finely sliced (Optional)
- 4 garlic cloves finely chopped
- 2 bunches of fresh asparagus finely chopped
- 6 free-range eggs
- sea salt and freshly ground black pepper
Instructions
- Pour around 50 ml of olive oil into a frying pan over medium-low heat and cook the onion for 10–15 minutes until lovely and soft.
- Once the onion is golden, add the garlic and diced asparagus and cook over high heat for 5-10 minutes until tender. Once cooked, remove from the heat and set aside.
- In a large bowl, beat the eggs, then add the asparagus and onion mix and a few pinches of seasoning to taste.
- In a large 25cm (8-inch) frying pan on high heat, Pour the remaining olive oil for the tortilla When the oil is hot, add the egg, onion, and asparagus mixture. Cook for around 3-4 minutes and reduce heat to low-medium heat.
- Once the mixture starts to set around the edges, use a wooden spatula to press down the edges. The edges will begin to set much faster than the middle.
- Cover the frying pan with a flat lid or large chopping board and turn the tortilla carefully onto it. Return the pan to the heat and gently transfer the flipped tortilla into the pan to cook the other side on low heat for another 5-8 minutes.
- Once cooked, remove from the pan and slide onto a chopping board. The tortilla should still be slightly juicy in the middle when you cut into it.
- Serve with a few slices of fresh bread.
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