A tortilla is a thick, flat omelette and is a popular dish in Spain. This is a twist on the classic combination of eggs, onion, and potatoes and makes a filling breakfast or a perfect after-school snack for kids.
"Tortilla" is a Spanish word for omelette. In Italy it is called "frittata." However, in Mexico, "tortilla" means a thin (unleavened) bread, usually made from corn.
Asparagus - 4
Potatoes - 2 medium, peeled, cooked, and left to cool.
Sunflower oil - 1 tbsp
Cherry tomatoes - 4, halved
Eggs - 3
1. Cut off any woody ends from the asparagus. Peel the lower half of the spears by inserting a knife under the thick skin at the base and pulling up toward the tip. Wash the asparagus in cold water. Cut into inch long pieces. Preheat your oven broiler.
2. Heat oil in a frying pan and cook the mushrooms slices until they shrink and are completely cooked. Remove the mushrooms from the pan using a slotted spoon and set aside.
3. In the same pan add the asparagus and cook for about 4 minutes or until the asparagus soften and are completely cooked. Remove the asparagus pieces from the oil and set aside.
4. In the meanwhile cut the cooked potatoes into bite-sized chunks. Add the potatoes and fry them over medium heat for 8 minutes or until golden brown. Add the tomatoes and cook for 2 minutes.
5. Crack the eggs into a small bowl and beat them together. Season the eggs with salt and pepper. Add the mushrooms and asparagus to the frying pan.
6. Add a little more oil to the frying pan if necessary. Pour the eggs into the pan, and cook, without stirring, for 5 minutes until the base of the tortilla is set.
7. To cook the top of the tortilla, carefully place the pan under the broiler and cook another 3-5 minutes, or until the top is set.
8. Carefully remove the pan from the broiler and leave to cool slightly before sliding the tortilla on to a serving plate. Cut into wedges and serve.