Learn how to make Wild Asparagus Omelette
Welcome to the taste of spring! On this occasion, I am pleased to share with you a recipe that evokes fond memories and celebrates the arrival of the new season. An easy-to-make dish that combines delicious wild asparagus with the comfort of a homemade omelette.
Inspired by times gone by and the bountiful harvests of my good friend Ramón "El Repe" and his family. Every year at this time, he collects wild asparagus in the field around our village of Madrid, (Velilla de San Antonio). When I lived there with my family, he always had a handful of asparagus to gift to us.
Ramón
Thank you very much, Ramón, for all the asparagus you gave us. I have a lot of great memories with your family. You and Mary always took care of me like a son. And Thanks Mum for these excellent omelettes that you always make.
Wild Asparagus Omelette Recipe
With delicious memories and these spectacular products, I bring you my version of the wild asparagus omelette that my mother used to cook us with the asparagus collected by "el Repe".
- Preparation time 15 min
- Cooking time 25 min
- Total time 40 min
Ingredients
- 200 g / 7,1 oz / 0,44 lb potatoes
- 250 g / 8,8 oz / 0,55 lb asparagus
- 50 g / 1,8 oz / 0,11 lb spring onion
- 100 g / 3,5 oz / 0,22 lb Onion
- 70 g / 2,5 oz / 0,15 lb Mushrooms
- 5 mint leaves
- Salt and white pepper to taste
- 250 ml Olive oil
- 6 Eggs
Method (4 serves)
- Wash and peel the potatoes to cut them into dices of 3 cm and 4 mm thick approximately.
- Peel the onions and cut them in Julienne.
- Wash and cut the asparagus and spring onions.
- Do the same with the mushrooms.
- Put the pan on medium heat and into it enough oil to poach our vegetables in this order.
- First, the potatoes and onion and after 10 minutes of poaching, add the rest of the veggies to cook them all together for about 10 more minutes.
- Add salt and white pepper.
- While the vegetables are cooking, arrange the eggs to whisk them with a pinch of salt in a bowl.
- When the potatoes and onions begin to have a brown colour, and the asparagus are soft, remove them with a slotted spoon and drain to remove excess oil.
- Once the veggies cool down a little and lose the excess oil, mix them with the whisked eggs in the bowl and add the mint leaves.
- Salt and let the mixture stand for five minutes.
- Meanwhile, filter and store the oil for future uses.
- Prepare a pan over high heat, cover the base with a bit of oil. When it begins to smoke, it is time to pour the mixture." The oil must be hot so that it does not stick the mix in the base of the pan."
- Non stop to sauté the mixture in the first minute to avoid burn it.
- Then cook it over low heat for 5 minutes.
- When the egg seen cooked and colored in the side, it is time to flip it with a plate's help.
- When it's flipped, cook it over low heat for about another 5 minutes approx., according how you like the egg cooking.
- When it is ready, and with the help of a plate, flip it again to make the pretty face visible.
With every flip in the pan, we've crafted a flavorful and traditional asparagus tortilla. I hope you've enjoyed making it as much as I have. Remember, if you want to learn how to make the classic Spanish tortilla and explore more delicious recipes, join my video course.
Have a Tasty Day!
