Asparagus Tortilla de Patata

This is a twist on the classic that I learned from my Tita Charie in Barcelona.  Tortilla de Patata (also known as a Spanish Omelette) is a humble Tapa yet you can find it at pretty much any bar, cafe or high end restaurant in Spain.  Today we used the ingredients that came in our weekly CSA box.  Asparagus just came into season so we decided to incorporate it into our Tortilla.

Ingredients:

Potatoes (we used Russet, nice and starchy)

8 eggs

Garlic

Spring onion (you can use any onion)

Arugula (optional)

Asparagus (optional)

Olive Oil

Salt & Pepper

cast iron pan

Set your oven to 450 degrees.

Peel and blanch asparagus, set aside.

Scramble 8 eggs in a large bowl and set aside. 

Start by peeling the potatoes, then slicing them into thin slices.  Cook them in olive oil until soft, add a generous amount of salt and then remove them from the pan and put them into the bowl with the uncooked scrambled eggs.  Keep olive oil in pan.

Add garlic, spring onion and arugula to pan.  Sauté until the greens are wilted.  Add greens to the egg/potato mixture.

Add more olive oil to the pan.  Once oil is hot, add egg mixture to pan.  As soon as the bottom of the omelette browns and the eggs are starting to thicken, nestle the asparagus into the omelette.  Try making a pattern so that each slice will get a stalk of asparagus.

Remove from stove and put cast iron pan into the oven until the top is nice and brown.  Make sure that the middle is cooked with a fork directly in the middle.  If the fork comes out clean, you're good to go.

Slice, top with a dab of aioli and enjoy.

Eat leftovers as breakfast or add a slice to a fresh baguette, rubbed with tomato for a nice sandwich!