Asparagus Tortilla from Andalusia book | José Pizarro
Savor an unforgettable Asparagus Tortilla from Andalusia, made with wild asparagus and free-range eggs, perfect for tapas or shared meals.
Ingredients
- 150 ml (5 fl oz/2⁄3 cup) Extra Virgin Olive Oil
- olive oil
- 1 onion, finely sliced
- 3 garlic cloves, finely chopped
- 2 bunches wild asparagus, or 250 g (9 oz) farmed asparagus, finely chopped
- 4 free-range eggs
- sea salt and freshly ground black pepper
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