Spanish tortilla is much thicker and stronger than French-style omelettes. Often there is potato in it, and serving it most deliciously with slicers is like a light meal. Serve this traditional Spanish dish with green salad.
Pick your recipe
You will need
- - 350 g chicken thigh fillet;
- - 200 g of potatoes;
- - one onion;
- - 3 cloves of garlic;
- - 8 branches of asparagus;
- - 6 eggs;
- - 4 tbsp. tablespoons of olive oil;
- - salt and pepper - to taste.
Instruction manual
1
Cut the fillets and potatoes into small cubes. Chop the onion finely, cut the cloves of garlic in half. Asparagus twigs are also cut in half.
2
Heat 2 tablespoons of oil in a pan with a thick bottom and walls to which products do not stick. Put chicken, potatoes, garlic and onions. Cover and fry for 15 minutes until the potatoes are tender.
3
Cook the asparagus in boiling water for 3 minutes - the asparagus should become soft. Drain and transfer the asparagus into a large bowl. Add lightly beaten eggs and chicken mixture and mix. Season with salt and pepper to taste.
4
Heat the remainder of the oil in a saucepan over medium heat. Add the egg mixture, crushing the chicken and asparagus so that they are completely immersed in it.
5
Reduce heat, cover and simmer another 10 minutes. Place in the preheated oven for 5 minutes until the middle of the omelet is firm. Serve warm.
Useful advice
Asparagus can be replaced with frozen peas.