Potato and Asparagus Tortilla
- For the tortilla
- 10 ozs waxy potatoes
- 1 onion
- 2 garlic cloves
- 1 Tbsp chopped parsley
- 2 Tbsps olive oil
- freshly ground pepper
- 4 eggs
For the tortilla, peel the potatoes and cut into thin slices. Peel and finely chop the onion and garlic.
For the topping, peel the lower third from the asparagus and cut off the ends. Blanch in salted water for about 10 minutes. Remove, rinse cold, drain and then cut diagonally into slices. Thaw the peas.
For the tortilla, heat the olive oil in a pan and sauté the potatoes, onion and garlic over medium heat for about 8 minutes, while stirring. Season with salt and pepper.
Whisk the eggs, season with salt and pepper and pour over the potatoes. Allow to thicken over low heat for 5-7 minutes. Flip the tortilla over using a dinner plate and then sliding it back into the pan. Cook for another 5-7 minutes.
Just before serving, toss the asparagus and peas in some melted butter and heat through. Season with salt and pepper.
Transfer the tortilla to a plate and shower with the peas and asparagus. Serve garnished with chervil leaves.