Tortilla with Green Asparagus and Idiazábal

A juicy tortilla with tender green asparagus and savoury Idiazábal, the Basque sheep's milk cheese. Served warm or lukewarm as a small tapa for sharing.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 8 pc Eggs
• 300 g green asparagus
• 250 g waxy potatoes
• 1 pc onion
• 1 pc garlic clove
• 80 g Idiazábal (sheep's milk cheese)
• 3 tbsp olive oil
• salt
• pepper

Method

1. Peel the potatoes and cut them into thin slices. Peel the lower third of the asparagus, cut off the woody ends and cut the spears into pieces about 3 cm long. Finely dice the onion and garlic.
2. Heat 2 tbsp olive oil in a large non-stick pan over medium heat. Cook the potatoes and onion in it for about 10 minutes, turning them regularly, until the potatoes are soft.
3. Add the asparagus and garlic to the potatoes and let them cook along for about 3 minutes.
4. Whisk the eggs in a large bowl. Finely grate the Idiazábal and stir it in. Season with salt and pepper.
5. Drain the vegetables in a sieve, let them drain well and stir them into the egg mixture. Let the mixture rest for about 5 minutes.
6. Heat the remaining olive oil in the pan. Add the egg mixture and let it set over medium to low heat for 6 to 8 minutes, until the bottom is golden brown and the middle is almost firm.
7. Place a plate over the pan, carefully flip the tortilla onto it, then slide it back into the pan and cook for another 2 to 3 minutes.
8. Cut the tortilla into small pieces and serve warm or lukewarm.