I was looking around for a different use of asparagus before the season is over here in the UK and came across this gorgeous asparagus tortilla recipe via Joanna Goddard’s blog A Cup Of Jo.
The recipe and food styling is actually by Liza Jernow and the photography by Tara Donne who are currently collaborating to bring you/me/us Wild Apple Magazine this autumn, a gluten-free food and travel magazine filled with killer recipes, inspiring ideas and beautiful photos.
I’m not sure how they managed to get most of my favourite words into one sentence but they just have! I’m salivating already at the sheer thought of this print magazine.
But I digress, back to one of their killer recipes for Jo’s picnic series. A quick and easy asparagus tortilla that tastes delicious warm or cold and is particularly easy to serve if you remember to slice it before wrapping it up.
Isn’t the food styling fabulous!? I’m soooo going to make this and might even give you a glimpse on Instagram.
TORTILLA ESPANOLA
INGREDIENTS:
2 large gold fleshed potatoes, peeled and cut to 1/8th-inch thick half moons
1 yellow onion, thinly sliced
3/4 cup extra virgin olive oil
8 large eggs
1 clove garlic
1/4 lb. thin asparagus, cut in 1/2-inch pieces
1/2 cup flat leaf parsley, finely chopped
1 tsp. finely chopped fresh tarragon
1 tsp. fine sea salt
DIRECTIONS:
Heat the oven to 450F. Heat the oil in a 10-inch heavy skillet over medium low. Add the potatoes and onion, cover and cook for 10 minutes, stirring occasionally. Add the garlic and cook five minutes more, until potatoes are cooked through but not browned. Strain the mixture in a colander, reserving the oil.
Return the pan to the stove. Add 3 tbsp. of the reserved oil and the potato mixture. Beat the eggs in a large bowl, add the asparagus, herbs and salt, then pour into the pan. Let the mixture settle a bit on the bottom, then gently shake the pan to release the eggs from the bottom. Run a heatproof spatula around the edge of the pan to release the tortilla from the sides.
Once the bottom is set and the sides begin to set but the center is still wet (about eight minutes) place the pan in the oven. Watch it closely. You want it just cooked, the surface dry but not browned. Remove from oven and invert onto a serving dish or cutting board. If you are bring this dish to a picnic, let it cool completely before wrapping it up.
VIA | A Cup Of Jo
MORE INFORMATION | Wild Apple Magazine
RECIPE & FOOD STYLING | Liza Jernow
PHOTOGRAPHY | Tara Donne
Follow Stylejuicer with Bloglovin