Asparagus Tortilla Española
By GreenPan
Images
Serves
Serves 6 to 8
Ingredients
2 cups extra virgin olive oil, plus more as needed
2 large russet potatoes, peeled, halved and cut into ¼” slices crosswise
1 bunch asparagus (about ¾ pound), tough stems (bottom 1 ½” of the stalks) removed
1 tablespoon fresh lemon juice
2 teaspoons fresh lemon zest
2 teaspoons kosher salt, divided, plus more to taste
8 large eggs
2 large russet potatoes, peeled, halved and cut into ¼” slices crosswise
1 bunch asparagus (about ¾ pound), tough stems (bottom 1 ½” of the stalks) removed
1 tablespoon fresh lemon juice
2 teaspoons fresh lemon zest
2 teaspoons kosher salt, divided, plus more to taste
8 large eggs
Procedure
This classic Spanish dish gets a bit of a seasonal twist thanks to the addition of fresh asparagus, used two different ways!
Tips
Save your extra left-over olive oil for other dishes - it’s great for pan frying almost anything you’re cooking, or even using for marinades!
While the asparagus in this recipe is a fun way to add a seasonal ingredient, feel free to cook this tortilla all year round with the traditional choice of a small onion finely diced instead of the asparagus!
Time: 15 minutes prep, 45 minutes cooking
Place a medium GreenPan frypan on the stovetop over medium heat and pour in the olive oil. Once the oil begins shimmering, carefully add the potatoes and adjust the heat as necessary to make sure the oil is gently bubbling. Cook the potatoes, gently stirring occasionally, for 10 to 15 minutes or until they just begin to soften.
Set aside 4 to 5 asparagus stalks. Cut the remaining stalks into 1” pieces and add to the frypan with the partially cooked potatoes. (If needed, add a bit more oil to the pan to ensure the potatoes and asparagus are mostly covered). Continue adjusting the heat as needed to maintain a gentle bubbling and cook the potatoes and asparagus another 5 to 10 minutes, or until they are both tender all the way through.
While the asparagus and potatoes are cooking, use a vegetable peeler to make as many long, noodle shaped strips from the reserved asparagus stalks as you can. Place them in a small heat proof bowl and spoon in 1 tablespoon of the hot oil from the frypan. Add the lemon juice and zest to the bowl along with a pinch of the salt and stir to combine. Set aside and reserve.
Place a fine mesh strainer over a heat proof bowl and carefully drain the potatoes and asparagus, reserving the hot oil for cooking the tortilla. Transfer the potatoes and asparagus to a medium mixing bowl and season with the remaining salt, stirring to combine.
In a separate mixing bowl, thoroughly whisk the eggs until they are frothy and smooth, with no streaks of egg whites remaining. Pour the eggs over the potatoes and asparagus and gently stir to combine.
Wipe clean the frypan, spoon in 2 tablespoons of the reserved frying oil and place back on the stovetop over medium heat. Pour the egg mixture into the frypan and cook, stirring regularly and slightly shaking the pan, for 3 to 4 minutes or until the bottom and sides begin to set. Work around the edges with a silicone spatula to pull them in very slightly and begin forming the rounded edges of the tortilla. Cook another 2 to 3 minutes, or until the bottom of the tortilla is lightly golden brown and the edges have set well (the center will still be very loose).
Place a flat plate, lid, or cutting board over the top of the frypan, ensuring that it is large enough to cover all the way to the edges. Working over a countertop or the sink, set your hand on top (using a towel or potholder if you wish) and quickly and confidently turn the frypan over so the tortill
Tips
Save your extra left-over olive oil for other dishes - it’s great for pan frying almost anything you’re cooking, or even using for marinades!
While the asparagus in this recipe is a fun way to add a seasonal ingredient, feel free to cook this tortilla all year round with the traditional choice of a small onion finely diced instead of the asparagus!
Time: 15 minutes prep, 45 minutes cooking
Place a medium GreenPan frypan on the stovetop over medium heat and pour in the olive oil. Once the oil begins shimmering, carefully add the potatoes and adjust the heat as necessary to make sure the oil is gently bubbling. Cook the potatoes, gently stirring occasionally, for 10 to 15 minutes or until they just begin to soften.
Set aside 4 to 5 asparagus stalks. Cut the remaining stalks into 1” pieces and add to the frypan with the partially cooked potatoes. (If needed, add a bit more oil to the pan to ensure the potatoes and asparagus are mostly covered). Continue adjusting the heat as needed to maintain a gentle bubbling and cook the potatoes and asparagus another 5 to 10 minutes, or until they are both tender all the way through.
While the asparagus and potatoes are cooking, use a vegetable peeler to make as many long, noodle shaped strips from the reserved asparagus stalks as you can. Place them in a small heat proof bowl and spoon in 1 tablespoon of the hot oil from the frypan. Add the lemon juice and zest to the bowl along with a pinch of the salt and stir to combine. Set aside and reserve.
Place a fine mesh strainer over a heat proof bowl and carefully drain the potatoes and asparagus, reserving the hot oil for cooking the tortilla. Transfer the potatoes and asparagus to a medium mixing bowl and season with the remaining salt, stirring to combine.
In a separate mixing bowl, thoroughly whisk the eggs until they are frothy and smooth, with no streaks of egg whites remaining. Pour the eggs over the potatoes and asparagus and gently stir to combine.
Wipe clean the frypan, spoon in 2 tablespoons of the reserved frying oil and place back on the stovetop over medium heat. Pour the egg mixture into the frypan and cook, stirring regularly and slightly shaking the pan, for 3 to 4 minutes or until the bottom and sides begin to set. Work around the edges with a silicone spatula to pull them in very slightly and begin forming the rounded edges of the tortilla. Cook another 2 to 3 minutes, or until the bottom of the tortilla is lightly golden brown and the edges have set well (the center will still be very loose).
Place a flat plate, lid, or cutting board over the top of the frypan, ensuring that it is large enough to cover all the way to the edges. Working over a countertop or the sink, set your hand on top (using a towel or potholder if you wish) and quickly and confidently turn the frypan over so the tortill
Asparagus Tortilla Española
By GreenPan
Serves
Serves 6 to 8
Ingredients
2 cups extra virgin olive oil, plus more as needed
2 large russet potatoes, peeled, halved and cut into ¼” slices crosswise
1 bunch asparagus (about ¾ pound), tough stems (bottom 1 ½” of the stalks) removed
1 tablespoon fresh lemon juice
2 teaspoons fresh lemon zest
2 teaspoons kosher salt, divided, plus more to taste
8 large eggs
2 large russet potatoes, peeled, halved and cut into ¼” slices crosswise
1 bunch asparagus (about ¾ pound), tough stems (bottom 1 ½” of the stalks) removed
1 tablespoon fresh lemon juice
2 teaspoons fresh lemon zest
2 teaspoons kosher salt, divided, plus more to taste
8 large eggs
Procedure
This classic Spanish dish gets a bit of a seasonal twist thanks to the addition of fresh asparagus, used two different ways!
Tips
Save your extra left-over olive oil for other dishes - it’s great for pan frying almost anything you’re cooking, or even using for marinades!
While the asparagus in this recipe is a fun way to add a seasonal ingredient, feel free to cook this tortilla all year round with the traditional choice of a small onion finely diced instead of the asparagus!
Time: 15 minutes prep, 45 minutes cooking
Place a medium GreenPan frypan on the stovetop over medium heat and pour in the olive oil. Once the oil begins shimmering, carefully add the potatoes and adjust the heat as necessary to make sure the oil is gently bubbling. Cook the potatoes, gently stirring occasionally, for 10 to 15 minutes or until they just begin to soften.
Set aside 4 to 5 asparagus stalks. Cut the remaining stalks into 1” pieces and add to the frypan with the partially cooked potatoes. (If needed, add a bit more oil to the pan to ensure the potatoes and asparagus are mostly covered). Continue adjusting the heat as needed to maintain a gentle bubbling and cook the potatoes and asparagus another 5 to 10 minutes, or until they are both tender all the way through.
While the asparagus and potatoes are cooking, use a vegetable peeler to make as many long, noodle shaped strips from the reserved asparagus stalks as you can. Place them in a small heat proof bowl and spoon in 1 tablespoon of the hot oil from the frypan. Add the lemon juice and zest to the bowl along with a pinch of the salt and stir to combine. Set aside and reserve.
Place a fine mesh strainer over a heat proof bowl and carefully drain the potatoes and asparagus, reserving the hot oil for cooking the tortilla. Transfer the potatoes and asparagus to a medium mixing bowl and season with the remaining salt, stirring to combine.
In a separate mixing bowl, thoroughly whisk the eggs until they are frothy and smooth, with no streaks of egg whites remaining. Pour the eggs over the potatoes and asparagus and gently stir to combine.
Wipe clean the frypan, spoon in 2 tablespoons of the reserved frying oil and place back on the stovetop over medium heat. Pour the egg mixture into the frypan and cook, stirring regularly and slightly shaking the pan, for 3 to 4 minutes or until the bottom and sides begin to set. Work around the edges with a silicone spatula to pull them in very slightly and begin forming the rounded edges of the tortilla. Cook another 2 to 3 minutes, or until the bottom of the tortilla is lightly golden brown and the edges have set well (the center will still be very loose).
Place a flat plate, lid, or cutting board over the top of the frypan, ensuring that it is large enough to cover all the way to the edges. Working over a countertop or the sink, set your hand on top (using a towel or potholder if you wish) and quickly and confidently turn the frypan over so the tortill
Tips
Save your extra left-over olive oil for other dishes - it’s great for pan frying almost anything you’re cooking, or even using for marinades!
While the asparagus in this recipe is a fun way to add a seasonal ingredient, feel free to cook this tortilla all year round with the traditional choice of a small onion finely diced instead of the asparagus!
Time: 15 minutes prep, 45 minutes cooking
Place a medium GreenPan frypan on the stovetop over medium heat and pour in the olive oil. Once the oil begins shimmering, carefully add the potatoes and adjust the heat as necessary to make sure the oil is gently bubbling. Cook the potatoes, gently stirring occasionally, for 10 to 15 minutes or until they just begin to soften.
Set aside 4 to 5 asparagus stalks. Cut the remaining stalks into 1” pieces and add to the frypan with the partially cooked potatoes. (If needed, add a bit more oil to the pan to ensure the potatoes and asparagus are mostly covered). Continue adjusting the heat as needed to maintain a gentle bubbling and cook the potatoes and asparagus another 5 to 10 minutes, or until they are both tender all the way through.
While the asparagus and potatoes are cooking, use a vegetable peeler to make as many long, noodle shaped strips from the reserved asparagus stalks as you can. Place them in a small heat proof bowl and spoon in 1 tablespoon of the hot oil from the frypan. Add the lemon juice and zest to the bowl along with a pinch of the salt and stir to combine. Set aside and reserve.
Place a fine mesh strainer over a heat proof bowl and carefully drain the potatoes and asparagus, reserving the hot oil for cooking the tortilla. Transfer the potatoes and asparagus to a medium mixing bowl and season with the remaining salt, stirring to combine.
In a separate mixing bowl, thoroughly whisk the eggs until they are frothy and smooth, with no streaks of egg whites remaining. Pour the eggs over the potatoes and asparagus and gently stir to combine.
Wipe clean the frypan, spoon in 2 tablespoons of the reserved frying oil and place back on the stovetop over medium heat. Pour the egg mixture into the frypan and cook, stirring regularly and slightly shaking the pan, for 3 to 4 minutes or until the bottom and sides begin to set. Work around the edges with a silicone spatula to pull them in very slightly and begin forming the rounded edges of the tortilla. Cook another 2 to 3 minutes, or until the bottom of the tortilla is lightly golden brown and the edges have set well (the center will still be very loose).
Place a flat plate, lid, or cutting board over the top of the frypan, ensuring that it is large enough to cover all the way to the edges. Working over a countertop or the sink, set your hand on top (using a towel or potholder if you wish) and quickly and confidently turn the frypan over so the tortill