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!

A alrge asparagus tortilla sits on a frying pan

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.

cooked asparagus. sits in a frying pan, a bowl of eggs sits to one side.
A rustic chopping board sits with some asparagus spears, garlic, and extra virgin olive oil

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 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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    A alrge Asparagus tortilla sits on a pan within a Spanish kitchen setting

    Asparagus Tortilla

    Byron
    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!
    5 from 5 votes
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course appertizer, Breakfast, lunch, Snack
    Cuisine Authentic Spanish recipe, spanish
    Servings 6 tapas
    Calories 244 kcal

    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.

    Nutrition

    Serving: 100gCalories: 244kcalCarbohydrates: 5.2gProtein: 5.4gFat: 23.8gSaturated Fat: 3.4gSodium: 36mgPotassium: 224mgFiber: 1.8gSugar: 2.3gCalcium: 26mgIron: 2mg
    Keyword asparagus, omelet, Spanish omelet, tortilla