Last Sunday we had a cooking day among friends. The countryside was beautiful and also the weather, so the terrace was crowded all the time. This is the wonderful Spanish omelette with wild asparagus we prepared together after an excursion foraging for asparragus. An easy and delicious way to make seasonal this year-round basic.
Ingredients for 4 people: 4 big potatoes, 4 eggs, 1 onion, a bunch of wild asparagus, salt and olive oil.
Peel the potatoes and cut them into thin slices or small dices. Chop the onion. Clean the asparragus thoroughly, and break them with your fingers in pieces of about 2 centimeters, starting from the tip until it doesn’t break easily discarding the hard ends. Season all the vegetables with salt.
Heat plenty of olive oil in a large frying pan, pour all the ingredients and stew gently, partially covered, until the potatoes are softened, stirring occasionally during the cooking process. Strain the mixture to remove excess of oil.
In the meantime beat the eggs in a large bowl, season with salt and add the other ingredients tossing thoroughly.
Heat a little of the strained oil in a smaller pan and pour the mixture. Let it cook slowly until the eggs set up.
To turn it over there are many ways to do it, I tell you mine: slip the omelette from the frying pan onto a plate in the same position, the cooked side down. Put the plate with the omelette very close to the frying pan, holding it with one hand, and turn the plate over it (not over the floor or the countertop), arrange the borders with a wooden or plastic spatula and let it cook for another few minutes.
Hope you are successful, remember that practice makes perfect and this omelette is worth it!
