Asparagus Spanish Tortilla

 

1 large onion, cut in thin slices

4 large potatoes, thinly sliced

1 pound (450g) green asparagus, cut in 1 inch pieces

6 eggs, whisked

2 tablespoons parsley, chopped

olive oil

salt and pepper

1. heat enough olive oil in a skillet to cover the onions and potatoes and cook at medium heat until softened. Add in asparagus for the last 8 minutes of cooking. Be sure not to fry the mixture. Strain and let cool a bit.

2. mix the potato mixture with the whisked eggs. Add parsley and season with salt and pepper. Let stand for 15 minutes.

3. in a nonstick skillet, heat a little olive oil and add the potato mixture.  Cook on low, running around the edges with a spatula to make sure it doesn't stick to the sides of the skillet. Wait until it sets at the top, place a plate over the skillet and flip it. Gently slide the tortilla back into the skillet. Run around the edges again with a spatula to round the edges. Cook on low until completely set.