This is a classic little tortilla that makes the most of springtime asparagus. Local asparagus poke their heads up out of the soil from the beginning of spring and this is the time of year to cook with them. Asparagus are still in the market after Christmas in Australia, but by then they have really run out of puff and are getting a little loose and stringy.
If you’re lucky enough to have wild asparagus growing in your area then you will be able to appreciate a leaner, earthier and stronger ‘asparagus flavour’. For this tortilla it is better to use asparagus that are evenly sized and not too fat.
This is a smaller, lighter tortilla, to be enjoyed as a spring supper with bread and salad.
Cut the asparagus into
Meanwhile, break the eggs into a bowl, add
Increase the heat to medium, pour the egg over the asparagus and mix through with a wooden spoon for 1 minute until it begins to thicken. Allow a skin to form on the bottom. Reduce the heat to low and work the edges over with a spatula to form nice round curves. When the edges begin to form, cook for 2 minutes. Take a large plate and place over the top of the pan and flip the tortilla onto the plate. Return the tortilla to the pan, uncooked side down. Increase the heat to medium. Cook for 2 minutes then repeat the process of flipping and cook on the original side for 1 minute.
Remove from the heat and allow to cool a little then cover with plastic wrap and place near a hot oven or stovetop for 10 minutes to keep warm. Serve at room temperature.
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