Spanish Tortilla de Espinacas con Asparagus
A twist on the classic Spanish tortilla, featuring roasted asparagus and a delicious omelette.
Ingredients
- ●1 pound Asparagustrimmed and cut into 1-inch pieces
- ●1 medium Spanish Onionsthinly sliced
- ●3 cloves Garlicminced
- ●2 tablespoons Olive Oil
- ● Salt and Pepperto taste
- ●4 large Eggs
- ●1/2 cup Shredded Manchego Cheeseoptional
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Toss the asparagus with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast in the oven for 12-15 minutes, or until tender.
- 3
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the sliced onions and cook until softened, about 5 minutes.
- 4
Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
- 5
In a large bowl, whisk together the eggs and a pinch of salt. Add the cooked asparagus and onions to the bowl, and stir to combine.
- 6
Pour the egg mixture into a greased 9-inch round cake pan or skillet.
- 7
Transfer the pan to the oven and bake for 15-20 minutes, or until the tortilla is set and the edges are golden brown.
- 8
Remove the tortilla from the oven and sprinkle with shredded Manchego cheese, if using. Let cool for 5 minutes before slicing and serving.