I can’t believe how much my local farmers market has grown since last year! Normally, I would have to wait every other week to be able to take home the wonderful goods, but now the Andel market in Prague 5, is open every Friday and I look forward to it. This week a new stand appeared– asparagus season has hit and is in full force. Everywhere I look, bunches of asparagus spears are beckoning me to take them home.
Even though it was my turn to post, I actually had no idea what I was going to cook or write about. Thank goodness for some farmers market inspiration. As soon as I saw the stand that is pictured above, I had tortilla de esparragos on my mind.
This meant I needed to round up some eggs, which wasn’t going to be a problem. Just a few stalls down was my favorite stand that not only sells fresh eggs, but also fresh butter, home-made jams, musli and honey.
If you have ever traveled to Spain, you will know that the word tortilla does not refer to a thin flat piece of bread meant to hold some hearty mexican-seasoned fillings. The best way to describe a tortilla is to compare it to an omelette and Spain’s most famous one is Tortilla de patata. A thick omelette made from a combination of potatoes, onions and eggs. However, that’s not the only tortilla out there. When it comes to tortillas, I have been spoiled by my husband and my father-in-law. They can both whip up some delicious varieties that can include zucchini, tuna, and artichokes (my ultimate favorite).
The star of this tortilla is asparagus. It is a dish that is quick and easy to make. If you’re looking to get into the asparagus action, give this one a try. It’s a no fail recipe!
Tortilla de esparragos (Spanish asparagus omelette)
1 bunch of asparagus, clean, peeled and diagonally chopped into small pieces
1 small onion, chopped
3-4 tablespoons of very good olive oil
Warm up a non-stick frying pan.
Add two to three tablespoons of olive oil.
When hot, add the onions and let cook for 7-10 minutes.
Then add the pieces of asparagus and cook until tender, stirring occasionally to prevent burning. (about 20-25 minutes)
Add a few pinches of salt.
Meanwhile, in a large bowl, beat the eggs.
When the asparagus is cooked, add them to the eggs.
Stir and combine well.
If your pan looks dry, add another tablespoon of oil.
Add the mixture of vegetables and eggs to the pan.
On medium to low heat, let the egg cook through.
Run a fork around the edge of the pan to loosen the edges of the omelette.
When the edges appear cooked and the top of the omelette is slightly runny, take a plate that is big enough to cover the pan and place it on top.
Pick up the pan and use the other hand to hold the plate on top in place.
Standing over your kitchen sink, invert the pan and let the omelette fall onto the plate you have kept tightly over the pan.
Slide the omelette back into the frying pan and let it cook for another few minutes.
When done, place omelette on a platter and wait a few minutes to serve.
Be sure to accompany it with slices of great tasting bread.