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Elisabeth Luard's "Tortilla de asparagos trigueros con jamon"

Elisabeth Luard's "Tortilla de asparagos trigueros con jamon"

posted on 8 May 2018 by admin

Serves 4 as a tapa or 2 as a light lunch

150g thin green asparagus, wild or cultivated
2-3 tablespoons olive oil
1-2 tablespoons diced serrano ham
4 large free-range eggs
Salt and pepper


Snap off the woody ends of the asparagus, and discard. Chop the rest into pea-sized lengths. Heat a tablespoon of the olive oil in a smallish (diameter 16-18 cm) non-stick omelette pan. 

         Fry the asparagus and ham in the hot oil for a moment or two until till the aspargus softens a little (this is to avoid a soggy tortilla). Drain in a colander set over a bowl to catch the drippings. Fork the eggs to blend and season with salt and pepper. Allow the asparagus and ham to cool a little before folding into the egg.

         Reheat the pan with the rest of the oil, adding-in the oily top layer of drippings from the bowl. Pour in the egg mixture, tipping the pan around to distribute it evenly and poking the solids into the egg to give a smooth top surface. As soon as the egg begins to set, eaten the edges with a spatula, cover with a lid and leave to cook gently till the base is a little browned and the upper surface has begun to set.   Be patient - allow 8-10 minutes (the thicker the egg-cake, the gentler the heat, the longer it takes).

         Place a plate over the pan and turn the whole thing over - be brave, don’t hesitate, watch out for hot drippings. Reheat the pan (you may need a little more oil) and return the tortilla to the pan, cooked surface uppermost. Allow another 2-3 minutes to set the base. The secret of a juicy tortilla is patience - if the heat is too high the outside will toughen, too low and middle will set too soon. The perfect tortilla takes practice - if in doubt, serve with a dollop of garlicky aioli.

         Serve warm or at room temperature - never chilled from the fridge - either quartered as a main dish, or cut into neat bite-sized cubes as a tapa.