This tortilla is great just out of the oven and equally tasty at room temperature. Tortillas are hearty and an easy fav for a picnic--they travel well and are quick to serve. We’ve added some spring charm to the Spanish classic with the addition of asparagus, which is in season and particularly wonderful right now. If you own one, an ovenproof non-stick skillet is your friend in this recipe.
- 2large gold-fleshed potatoes, peeled and cut into 1⁄8-inch thick half moons
- 1yellow onion, thinly sliced
- 3⁄4cup extra virgin olive oil
- 8large eggs
- 1clove garlic
- 1⁄4pound thin asparagus, cut into 1⁄2-inch pieces
- 1⁄2cup flat leaf parsley, finely chopped
- 1teaspoon fresh tarragon, finely chopped
- 1teaspoon fine sea salt
- Heat the oven to 450 degrees. Heat the oil in a 10-inch heavy skillet over medium-low heat. Add the potatoes and onion, cover and cook for 10 minutes, stirring occasionally. Add the garlic and cook 5 minutes more, until potatoes are cooked through but not browned. Strain the mixture in a colander, reserving the oil. 2
- Return the pan to the stove. Add 3 tablespoons of the reserved oil and the potato mixture. Beat the eggs in a large bowl, add the asparagus, herbs, and salt, and pour into the pan. Let the mixture set up a bit on the bottom, 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. 3
- Once the bottom is set and the sides begin to set but the center is still wet, about 8 minutes, place the pan in the oven, watching 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 using this for a picnic, let it cool completely before wrapping it up.