Potato Tortilla Asparagus Bites

Peel the potatoes, rinse and cut into small cubes (approximately 1/2 inch). Blanch In boiling salted water for 2-3 minutes, then rinse in cold water and drain.

Rinse asparagus, peel the bottom third, cut off ends and cut into approximately 1 1/4-inch long pieces. Blanch for 2-3 minutes In boiling salted water, then rinse and drain.

Trim scallions, rinse, shake dry, and cut crosswise into approximately 1/2-inch pieces.

Heat 2 tablespoons olive oil in a large pan, add the scallions and potatoes and sauté for 3-4 minutes while stirring.

Beat the eggs in a bowl and season with salt and cayenne pepper.

Add asparagus and parsley to potato-scallion mixture.

Coat a baking dish (12 x 8 inches) with the remaining olive oil. Pour in 1/3 of the egg mixture, add vegetable mixture and top with the remaining egg mixture. Bake on the center rack in a preheated oven at 220°C / 425°F about 20 minutes.