Preparation: 5 minutes
Cook: 20 minutes
Preheat oven to 180C/350F/Gas 4
A delicious baked tortilla made with fresh asparagus. As the asparagus season is so short, I like to make as many dishes I can during May and early June when this tasty veg is in season. This tortilla can be served warm or cold – so it’s perfect for lunchboxes or picnics.
You will need an ovenproof baking dish approximately 10” x 7” (25.4cm x 17.8cm)
4 oz/100g fresh asparagus
2 oz/50g grated cheddar cheese
1 tbsp grated parmesan cheese
½ pint/300ml single cream
Oil or butter for greasing
Sea salt and black pepper
Rinse the asparagus and snap the thick ends off, then place in a steamer or saucepan of boiling water.
Simmer gently, covered, for about 3 minutes until almost tender.
Crack the eggs into a bowl and mix in the grated cheddar cheese and cream. Season with salt and pepper and then whisk until everything is combined.
When the asparagus has been simmering for 3 minutes, drain and cut into 1”/2.5cm pieces.
Grease the baking dish with a little oil or butter then put the egg mixture into the dish.
Arrange the asparagus pieces on top then sprinkle over the parmesan cheese evenly.
Bake in the centre of the oven for about 20 minutes or until puffed up and slightly golden, and the centre of the tortilla is still a little wobbly.
Remove from the oven and leave to set for a while.
Delicious warm or cold!
I really enjoy this tortilla with buttered new potatoes and fresh mint and a crunchy green salad with cherry tomatoes.