Asparagus and new potato tortilla makes a delish quick meal. The new season potatoes and asparagus make their appearance in the shops at the same time, in May, so it makes sense to cook them together in this chunky omelette. With some onion, cooked until melting soft, and a few basil leaves, the flavour is fresh and light. If you’re cooking for one, just halve the quantity and cook in a small frying pan. Use leftover boiled or roast potatoes, if you have any, or you can even use frozen potato wedges. Cook them in the oven following the packet instructions before adding to the pan. For a more substantial meal serve with sliced ripe tomatoes drizzled with a little balsamic dressing and crusty bread.
300g new potatoes, cut into wedges
2tbsp olive oil
1 onion, sliced
100g asparagus spears, trimmed and cut into 2cm pieces
A few fresh basil leaves
Grated cheese such as Parmesan, Cheddar or Emmental, to serve
Cook the potatoes in a pan of boiling salted water for 5-8 mins until just tender.
At the same time, heat the olive oil in a medium, non-stick, frying pan. Add the onion and cook over a low heat for 5 mins to soften. Drain the potatoes, add to the frying pan with the asparagus and cook for a further 5 mins until the potatoes are golden and the asparagus is just tender.
Beat the eggs in a bowl and season with salt and freshly ground pepper. Scatter the basil leaves over the vegetables in the pan and pour over the beaten egg. Cook over a gentle heat, tilting the pan now and again allowing any runny egg to run to the sides of the pan, until the base is set and golden.
Slide the pan under a medium grill, keeping the handle away from the heat, and cook for 3-4 mins until the top is set and golden. Sprinkle with cheese and serve warm or cold.