Asparagus and Oka raclette phyllo tartlets | Omelettes and quiches recipe

Ingredients

• 8 frozen phyllo pastry dough sheets
• Enough melted butter
• 1 large package of fine asparagus
• 30 ml (2 tablespoons) of butter
• 15 ml (1 tablespoon) of canola oil
• 1/4 mince red onion
• 375 ml (1 1/2 cup) of peeled potatoes diced into cubes of 1,25 cm (1/2 po)
• 4 large cubes
• 125 ml (1/2  up) of Ricotta cheese
• 160 ml (2/3 cup) of cooking cream
• 60 ml (1/4 cup) of fresh chive stem of 2,5 cm (1 po)
• Salt and pepper up to your taste
• 6 thin slices of Oka raclette cheese, with no crust, into juliennes
• In a large pan, heat butter and oil at medium heat and brown onions until translucent. Add potatoes and lightly fry for 5 minutes. Add asparagus and cook for another 2 minutes.
• Whisk eggs in a bowl. Add ricotta cheese. Pour cream and add chive, salt and pepper. Mix one last time.