Rukmini Iyer Oven-Baked Asparagus and Parmesan Tortilla Recipe
Rukmini Iyer’s Spanish-inspired asparagus and parmesan tortilla dish has a unique twist with its moreish flavours and stuffing.
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Ingredients
- 400g potatoes, very thinly sliced
- 200g sweet potatoes, very thinly sliced
- 1 onion, very thinly sliced
- 2 tbsp olive oil
- sea salt
- freshly ground black pepper
- 15g fresh tarragon, finely chopped
- 5 eggs
- 50g crème fraîche
- 230g asparagus, trimmed
- 30g vegetarian Parmesan cheese
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