Wild asparagus Spanish omelette

Spring is here and with it, the asparagus season. This recipe is one of my favorites to make the most of a good bunch of wild asparagus.

Start by cutting off the bottom of the asparagus, which is the hardest part. If you wonder where it’s best to make the cut, it should be where the asparagus breaks when we try to bend by make a slight pressure. If the asparagus are very thin, it will not be necessary to peel them. Otherwise, do it without damaging the upper tips.

Chop the remaining stems, keeping the tips whole. Heat a little extra virgin olive oil in a frying pan and brown them until tender, for which 5 to 7 minutes will suffice. Salt lightly. Add a minced garlic clove in the last few minutes.

Beat the eggs in a bowl and salt them to taste. Add the asparagus and mix to integrate. Add a little more oil to the pan if necessary, and pour the mixture. After a couple of minutes, flip the tortilla. To do this, cover the pan with a plate, keep it firm with one hand on it, while holding the handle of the pan with the other hand, and turn it. Return the tortilla to the pan and cook for a few more minutes.

Tips and tricks:

1. For more details on the secrets in the preparation of tortillas, visit the post about the potato omelette.
2. If you want to have onion in the omelette, chop it and fry it before adding the asparagus.
3. Spanish omelettes or “torrillas” are simple and quick to prepare, and also very versatile, admitting many types of combinations. Other options that you can find on our page are: