Asparagus and Spring Onion Tortilla
Here, Katie Button, chef and owner of Cúrate and Nightbell restaurants in Asheville, North Carolina, shares her recipe for a Spanish-style tortilla in which asparagus and spring onions are bound together by tender eggs. She says, “There’s something about not putting it in the oven and doing the whole thing on the stove that really seems to make a difference” in the flavor and texture. Excellent as a main course or starter for a spring supper, it can also be cut into small cubes and served with a bowl of toothpicks for a fun appetizer or party snack.
- 10 eggs
- 1 cup (8 fl. oz./250 ml) olive oil
- 3/4 lb. (375 g) Yukon Gold potatoes, peeled and thinly sliced
- 3 tsp. kosher salt
- 1 bunch asparagus, ends trimmed, spears cut into 1-inch (2.5-cm) pieces
- 1 bunch spring onions, white and green portions, thinly sliced
In a large bowl, whisk together the eggs until combined.
In a 10-inch (25-cm) nonstick fry pan over medium-high heat, warm the olive oil. When the oil is hot, carefully add the potatoes. Cook, flipping occasionally, until the potatoes are beginning to brown all over, 3 to 5 minutes. Reduce the heat to medium-low and cover the pan with a lid. Continue cooking until the potatoes are tender, 5 to 6 minutes. Using a slotted spoon, transfer the cooked potatoes to the egg mixture. Add 1 tsp. of the salt and stir until combined.
Carefully pour off all but 2 Tbs. of the olive oil from the pan into a heatproof container. Set aside.
Meanwhile, preheat an oven to 450°F (230°C). Place the asparagus on a baking sheet. Drizzle with 1 Tbs. of the reserved olive oil and sprinkle with 1 tsp. of the salt. Toss to coat the asparagus, then spread the asparagus into a single layer. Transfer to the oven and roast until tender, about 12 minutes. Remove the asparagus from the oven and add to the egg mixture.
Place the fry pan with the 2 Tbs. olive oil over medium heat. Add the spring onions and the remaining 1 tsp. salt. Cook, stirring frequently until the onions are extremely soft, about 10 minutes, reducing the heat as necessary if the onions are getting too dark. Scrape the oinions into the egg mixture and stir to combine.
To the same fry pan, add 2 Tbs. of the reserved olive oil and reduce the heat to medium-low. Add the egg mixture and spread it into an even layer. Cook the tortilla until the underside is golden brown, about 10 minutes. Remove the pan from the heat and, using a rubber spatula, loosen the sides of the tortilla from the pan. Now it’s time to flip it. Put on oven mitts and place a plate just larger than the pan upside down on top of the fry pan. Grab the sides of the pan and the plate together, flip them over and set them down on the counter. Lift off the pan and put it back on the stove top. Carefully slide the tortilla from the plate back into the pan with the pretty golden-brown side facing up. Turn the heat to medium and cook until the bottom of the tortilla is golden brown, 4 to 5 minutes, adjusting the heat if necessary. Slide the tortilla out of the pan onto a serving platter.
Let cool at room temperature for 1 hour. Serve immediately or cover and refrigerate up to overnight. Let come to room temperature before serving. Serves 4.
Recipe courtesy of Katie Button, chef/owner of Cúrate and Nightbell restaurants, Asheville, North Carolina