1 October 2008
Omelettes make tasty tapas, they are quick, easy to make and you can throw almost anything into one. The Spanish omelette or "Tortilla" is certainly Spains most famous - a traditional dish in its own right, here though we have something easy to whip up in just a few minutes.
1 bunch fresh green asparagus (roughly 250g)
4 tablespoons water
8 medium eggs
1 large onion
2 -3 cloves garlic
40g cheese (grated)
Salt and pepper
How to cook:
1.Wash and trim the asparagus and then cut into lengths of about 3cms. Cook in boiling salted water for about 3 minutes, then drain and set aside.
2.Peel and finely chop the onion and the garlic. Heat 2 tablespoons olive oil in a large shallow pan, add the garlic and onion and cook gently until the onion is soft and translucent.
3.In a large bowl, beat the eggs with the water then add the asparagus and cheese and season with salt and pepper.
4.Add the egg mixture to the pan with the onions and garlic and stir once. Then lower the heat right down and cook for about 15 – 20 minutes until the egg has set, finishing off under the grill if necessary.
5.Serve with cherry tomatoes....or
....have as a hot breakfast on a cold misty morning, a guaranteed good start to the day