Last Sunday, a group of friends and I spent a beautiful day in the countryside, enjoying great weather and even better company. After foraging for wild asparagus, we gathered on the terrace to prepare a delicious Spanish omelette with wild asparagus—a simple yet flavorful seasonal variation of this beloved dish.
This recipe is an ideal way to elevate the classic Spanish omelette by incorporating fresh, locally-sourced wild asparagus. It’s perfect for enjoying the flavors of spring, but equally delicious all year round with cultivated asparagus.
Ingredients for 4 people
- 4 large potatoes
- 4 eggs
- 1 onion
- A bunch of wild asparagus
- Salt
- Olive oil
Preparation
1. Preparing the vegetables
- Potatoes: Peel and cut them into thin slices or small cubes for even cooking.
- Onion: Finely chop the onion.
- Wild Asparagus: Clean the asparagus thoroughly. Break them into 2-centimeter pieces starting from the tips, discarding the tough ends that don’t break easily.
- Season: Toss all the vegetables with a generous pinch of salt.
2. Cooking the vegetables
- Heat a generous amount of olive oil in a large frying pan.
- Add the seasoned potatoes, onion, and asparagus.
- Stew gently over medium heat, partially covering the pan. Stir occasionally to ensure even cooking.
- Cook until the potatoes are tender and the vegetables are soft.
- Once cooked, strain the mixture to remove excess oil. Save the strained oil for later.
3. Preparing the omelette mixture
- In a large bowl, beat the eggs until fully mixed. Season lightly with salt.
- Add the cooked vegetable mixture to the eggs and toss until evenly combined.
4. Cooking the omelette
- Heat a small amount of the reserved oil in a smaller frying pan over medium heat.
- Pour the egg and vegetable mixture into the pan, spreading it evenly.
- Cook slowly, allowing the eggs to set without burning the bottom.
5. Turning the omelette
Turning a Spanish omelette can be tricky, but here’s a foolproof method:
- Slide the omelette from the pan onto a large plate, keeping the cooked side down.
- Hold the plate with one hand, and place the frying pan over it with the other.
- Quickly flip the plate and pan together, returning the omelette to the pan with the uncooked side down.
- Tidy the edges with a spatula and cook for a few more minutes until fully set.
Tips for success
- Practice Makes Perfect: The art of flipping an omelette takes time, but don’t worry if the first attempt isn’t perfect—it’ll still taste amazing!
- Adjust to Taste: Add more wild asparagus for a stronger, earthy flavor, or experiment with other seasonal vegetables.
- Serve Warm or Cold: Spanish omelette is versatile—it’s just as delicious served warm or at room temperature.
Why try this recipe?
This Spanish omelette with wild asparagus combines the comforting flavors of a traditional tortilla with the fresh, earthy notes of wild asparagus. It’s a wonderful way to connect with nature, enjoy a seasonal ingredient, and savor a dish that’s both simple and satisfying.
Gather your ingredients, sharpen your flipping skills, and bring a taste of the Andalusian countryside to your table!
