Spanish Tortilla with Asparagus

I love these Spanish Tortillas. Once you learn how to make one, you can start playing with all kinds of ingredients. It is a great way to use your farm fresh Wisconsin CSA produce. Spinach and other greens go well in these, as well as things like broccoli and peppers. You can also add things like Wisconsin made pork sausage or bacon! Bring out your creative side and see what you can come up with.


1/2 cup olive oil
1-2 pounds baking potatoes, peeled and cut into 1/4-inch slices
salt and pepper to taste
2 tablespoons olive oil
1 onions, sliced into rings
6 eggs
6 asparagus spears cut into 1/4-1/2 inch pieces
1 tablespoons dried thyme

Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add half of the potato slices, and cook, stirring occasionally, until just tender, 15 to 20 minutes. When done, remove potatoes to a large bowl, leaving oil in the skillet. Cook the remaining potatoes in the oil until tender, then add to the bowl, leaving oil in the skillet. Gently toss potatoes with salt and pepper to taste.
custom essay writing services reviewsMeanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in onion rings and asparagus, and gently cook until soft and golden brown, about 15 minutes. Spoon mixture onto a plate, and allow to cool while the potatoes finish cooking.
Whisk eggs in a large bowl until smooth. Stir in cooled onions and asparagus and thyme. Gently fold in cooked potatoes.
Heat the skillet with the reserved oil over low heat. Pour in the egg mixture, and gently cook until the sides have started to set and the bottom has turned golden brown, 8 to 10 minutes. Loosen the tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of the tortilla. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until the tortilla has set in the center, about 4 minutes.
Slide the tortilla onto a serving plate and allow to cool to room temperature. Cut into six wedges and sprinkle with parsley to serve.