Spanish Asparagus Tortilla | Tortilla de Espárragos Trigueros Recipe
Spain is famously known for their Tortilla de Patatas, the classic Spanish potato omelette. However, here in Spain we have a ton of other tortillas. Like this Spanish Asparagus Tortilla. It´s packed with flavors, easy to make and done in about 20 minutes.
And let me tell you, since Asparagus are in season between March and June, this is the Spanish tortilla that you will find at almost every tapas bar and restaurant here in Spain during spring.
The secret to this recipe? Use the highest-quality ingredients & cookware. Like a great Spanish Olive Oil, cage-free organic eggs and a good nonstick fry pan. These are the elements that take this tortilla to the next-level.
TIPS & TRICKS to Make this Recipe: The technique to flipping a Spanish tortilla is very simple. Use a plate that is just a bit smaller than the pan. Place the plate into the pan, then place one hand on the plate and with the other hold the pan and flip into the plate. The secret is to do it in one swift move. With practice, you will become a spanish tortilla master.
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Watch the Video Below on How to Make this Spanish Asparagus Tortilla
Spanish Asparagus Tortilla | Tortilla de Espárragos Trigueros
- 1/4 cup + 1 tbsp extra virgin olive oil 75 ml
- 2 bundles fresh asparagus
- 1 large onion
- 6 cage-free organic eggs
- sea salt & black pepper
Cut 2 bundles of fresh asparagus (washed & patted dry) into 1-inch (2.50 cm) pieces, discarding about 2 inches (5 cm) from the bottom of each spear, roughly dice 1 large onion and crack 6 eggs into a large bowl, season with sea salt & black pepper and whisk together
Heat a nonstick fry pan with a medium heat and add in 1/4 cup (60 ml) extra virgin olive oil, after 2 minutes add in the diced onion and pieces of asparagus, mix with the olive oil, after 6 to 8 minutes and the onion is translucent and the asparagus lightly sauteed, season with sea salt & black pepper, mix together and remove from the heat
Add the asparagus & onion into the bowl with the whisked eggs, mix together until well combined
Heat the same pan with a low to low-medium heat, add in 1 tbsp (15 ml) extra virgin olive oil and the egg & vegetable mixture, spread the mixture around so it´s all evenly spread out, after 2 minutes run a spatula through the outer edges of the pan, this is to ensure the eggs are not stuck to the pan
After 5 minutes it´s time to flip the tortilla to cook the other side, use a plate that is slightly smaller than the pan, place it over the pan, then put one hand on the plate and with the other hand hold the pan and flip into the plate, slide the tortilla back into the pan to cook the other side, gently compact the tortilla from the outer edges towards the center, this gives it that classic rounded edge
After a total cooking time of 10 minutes, that´s 5 minute per side, the tortilla should be perfectly cooked, remove from the heat and transfer into a serving dish, serve next to a crusty baguette, enjoy!
Get the Spanish Olive Oil I used to make this Spanish Asparagus Tortilla
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