Tortilla de patata con espárragos silvestre 
Potato and Wild Asparagus Tortilla
My partner went foraging for wild asparagus in the woods and found a lot! So for a few days, I've been sharing recipes using this versatile wild vegetable, and I still have enough left for another recipe or two.
Potato and Wild Asparagus Tortilla
My partner went foraging for wild asparagus in the woods and found a lot! So for a few days, I've been sharing recipes using this versatile wild vegetable, and I still have enough left for another recipe or two.
Cooking Instructions
- 1
Peel the potatoes, wash them, and slice them thinly. Set aside in a bowl.
- 2
Peel the onion and slice it thinly (julienne style).
- 3
Pour 5 tablespoons of extra virgin olive oil into a skillet. Place the skillet over heat and let it warm up. Add the sliced onion, sprinkle with a pinch of coarse sea salt, and stir occasionally until it starts to change color.
- 4
Add the thinly sliced potatoes and continue stirring occasionally.
- 5
While the potatoes are cooking, trim the tough ends off the wild asparagus and break them into pieces.
- 6
When the potatoes are almost tender, add the asparagus pieces. Stir often and cook for about 10 more minutes.
- 7
Transfer the potatoes and asparagus to a bowl. If there is excess oil, remove it. Crack the eggs into a bowl and beat them with a fork along with a pinch of coarse sea salt. Pour the beaten eggs over the cooked potatoes and asparagus. Mix well.
- 8
Heat a medium nonstick skillet and lightly grease it with a little oil. Pour in the potato and egg mixture and cook over medium heat on one side. Flip the tortilla onto a plate, then slide it back into the skillet to finish cooking. When the tortilla is golden on both sides, slide it onto a plate. Serve warm. Enjoy!
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