This asparagus tortilla is a twist on the Spanish classic. It makes a fantastic weekday meal because it is so quick to prepare, and it's also an ideal way of using up leftover cold cooked potatoes from the previous night, if you have any that need using. In the UK, asparagus season typically lasts from late April to the middle of June - not very long, so make the most of it.
Preheat the oven to 200°c, and bring a pan of salted water to the boil. Fill another dish with iced water, large enough to fit the asparagus.
Drop the asparagus into the boiling water, bring back to the boil then cook for 2-3 minutes. Remove the asparagus from the boiling water with a slotted spoon, then plunge into the iced water to preserve the bright colour of the asparagus.
Meanwhile, in a non-stick pan fry the sliced courgettes in the butter then add the garlic and cook over a medium heat for around 6-7 minutes until almost sticky.
Using the same boiling water used to cook the asparagus, parboil the potatoes and cut into cubes, then add the potatoes and the onion to the pan and cook until softened.
Place the asparagus into the pan, season the beaten eggs with salt and pepper and then add to the pan. When the eggs have just set around the edges, transfer to the preheated oven for around 6-8 minutes or until the tortilla is set.
When cooked turn out onto a plate.
Cut the tortilla into slices then serve with some dressed salad leaves.
Our thanks to British Asparagus for providing this recipe.
Visit our asparagus recipes for more ideas, including asparagus soufflé, asparagus with poached egg and hollandaise sauce and asparagus risotto.