In the kitchen: Toritilla Espana con Espárrago

One of my favorite vegetables this time of year is asparagus and one of my most loved comfort foods that I grew up with was Torilla Espana so, the other night I decided to combine the two and see what happened. I was super pleased with the outcome and happy to put a little twist on two things that I love.

Here is how to try this yourself.

What you'll need:
6 eggs, farm fresh are always the best!
2 large potatoes, cut them into discs then cut the discs in half
1 medium onion, chopped
4 cloves of garlic
1 1/2 cups of chopped asparagus
1 medium sized non-stick, shallow frying pan
1 extra plate for "The Big Flip"
salt and pepper to taste
olive oil

The plan:
Sweat your onions in the pan at medium heat. Once they are translucent, add your garlic, potatoes, asparagus and about 2 tbsp of olive oil. Meanwhile, crack and beat your eggs as if to make scrambled eggs. Add salt and pepper to egg mixture. When the potatoes are soft, move the onion/potato/asparagus/garlic mix around so that it is evenly spread in the pan. Pour your egg mixture into the pan, evenly across your mix of veggies. Let this cook for about 5 minutes on medium heat until the center becomes more firm. Periodically slid your spatula under the tortilla to make sure everything is sticking together.

THE BIG FLIP (READ THE FULL INSTRUCTIONS BEFORE ATTEMPTING):
Once everything seems to be solid on the underside, place a large plate directly over top of the pan. Place one hand on the top of the plate and one hand on the handle of the pan. Keeping both together flip the pan over so the contents now sit on the plate but upside down. Then, put the pan back on the burner and slide the tortilla back into the pan so the undone side can now cook.

It seemed so easy until the flip right? Don't be intimidated, there is no room for fear in the flip. It's one of those things you just have to take a deep breath and go at it with everything you've got. Flip like you mean it! Also- don't worry, everything can be fixed and re-shaped in the pan with a good spatula, for the most part.

Moving on:
Once you've flipped your torilla, cook for another 10 minutes or until your eggs have completely solidified. Slide the tortilla onto a fresh plate and let it sit for 5-10 minutes before slicing into it's goodness.

For me this is like the Spanish version of pizza. You can eat it hot or cold and virtually for any meal! I like to serve mine with Tabasco or a dollop of Greek Yogurt on the side. Enjoy!