Bring a little slice of Seville into your kitchen with this simple asparagus tortilla recipe.
Total Time: 45 minutes
Serves 4-6 as tapas
150ml extra virgin olive oil
1 onion, finely sliced
3 garlic cloves, finely chopped
2 bunches wild asparagus, or 250g farmed asparagus, finely chopped
4 free-range eggs
Pinch of sea salt & freshly ground black pepper
Pour a glug of the olive oil into a frying pan over a medium-low heat & cook the onion for 10–15 minutes until its lovely & soft. Add the garlic & asparagus & cook over a high heat for 5 minutes until tender & golden. Remove from the heat & set aside.
In a medium bowl, beat the eggs, then add the asparagus mix & plenty of seasoning.
Pour the rest of the oil for the tortilla into an 18cm non-stick frying pan over a high heat. When the oil is hot, add the egg mixture. Swirl the pan until the mixture starts to set around the edges, then reduce the heat & cook for 4–5 minutes, until the tortilla just starts to set, so the bottom & sides are golden but the middle is still quite loose. Cover the pan with a flat lid or board & turn the tortilla carefully onto it. Don’t worry that it is still quite runny, it will all come back together when you continue to cook it. Slide the tortilla back into the pan &, over a low heat, use a spatula to tuck the edges under to give it its characteristic curved look. Cook for 2 minutes, then turn onto a board & serve. It should still be lovely & juicy in the middle when you cut into it.
Recipes from Seville & beyond by José Pizarro. Photography: Emma Lee.