Asparagus Spanish Tortilla - cooking recipe

Ingredients

1 lb green asparagus, trimmed
4 None medium eggs
4-5 tbsp olive oil
7 oz potatoes, peeled and grated
1 None onion, peeled and finely chopped
5.25 oz Serrano ham, to serve

Preparation

Chop half the asparagus and cook in a small pan of boiling, salted water for 4-5 mins. Drain and refresh under cold water. Cook the remaining asparagus in a pan of boiling, salted water for 6-8 mins until just tender. Drain.
Beat the eggs and season. Heat the oil in a frying pan, add the potato and onion and mix together. Saute over a medium heat for 8-10 mins, until soft. Season lightly, then stir in the chopped asparagus.
Pour in the eggs and lower the heat. Cook for 10-15 mins, until the top has almost set. Turn out the tortilla onto a plate and slice into portions. Serve with Serrano ham.