This month, we’re featuring easy picnic recipes. First up, Tara and Liza from Wild Apple share this amazing tortilla with potatoes and asparagus. It’s a cinch to make and packs up beautifully. Here’s how to make one of your own…
This hearty tortilla is great warm just out of the oven, but equally tasty at room temperature. For a picnic, it travels well and is so easy to serve. We’ve added some spring charm to the Spanish classic with the addition of garlic and asparagus—which is particularly wonderful and in season right now.
If you own one, an ovenproof non-stick skillet will be your friend in this recipe.
Recipe: Tortilla Española
2 large gold fleshed potatoes, peeled and cut to 1/8th-inch thick half moons
1 yellow onion, thinly sliced
3/4 cup extra virgin olive oil
8 large eggs
1 clove garlic
1/4 lb. thin asparagus, cut in 1/2-inch pieces
1/2 cup flat leaf parsley, finely chopped
1 tsp. finely chopped fresh tarragon
1 tsp. fine sea salt
Heat the oven to 450F. Heat the oil in a 10-inch heavy skillet over medium low. Add the potatoes and onion, cover and cook for 10 minutes, stirring occasionally. Add the garlic and cook five minutes more, until potatoes are cooked through but not browned. Strain the mixture in a colander, reserving the oil.
Return the pan to the stove. Add 3 tbsp. of the reserved oil and the potato mixture. Beat the eggs in a large bowl, add the asparagus, herbs and salt, then pour into the pan. Let the mixture settle a bit on the bottom, then gently shake the pan to release the eggs from the bottom. Run a heatproof spatula around the edge of the pan to release the tortilla from the sides.
Once the bottom is set and the sides begin to set but the center is still wet (about eight minutes) place the pan in the oven. Watch it closely. You want it just cooked, the surface dry but not browned. Remove from oven and invert onto a serving dish or cutting board. If you are bring this dish to a picnic, let it cool completely before wrapping it up.