- 150ml of extra virgin olive oil
- 1 onion, finely sliced
- 3 garlic cloves, finely chopped
- 2 bunches wild asparagus, or 250g farmed asparagus, finely chopped
- 4 free-range eggs
- Pinch of sea salt and freshly ground black pepper
- Pour a glug of the olive oil into a frying pan over a medium-low heat and cook the onion for 10–15 minutes until lovely and soft. Add the garlic and asparagus and cook over a high heat for 5 minutes until tender and golden. Remove from the heat and set aside.
- In a medium bowl, beat the eggs, then add the asparagus mix and plenty of seasoning.
- Pour the rest of the oil for the tortilla into an 18cm non-stick frying pan over a high heat. When the oil is hot, add the egg mixture. Swirl the pan until the mixture starts to set around the edges, then reduce the heat and cook for 4–5 minutes, until the tortilla just starts to set, so the bottom and sides are golden but the middle is still quite loose.
- Cover the pan with a flat lid or board and turn the tortilla carefully onto it. Don’t worry that it is still quite runny, it will all come back together when you continue to cook it. Slide the tortilla back into the pan and, over a low heat, use a spatula to tuck the edges under to give it its characteristic curved look. Cook for 2 minutes, then turn onto a board and serve. It should still be lovely and juicy in the middle when you cut into it.
Recipes from Seville and beyond by José Pizarro (Hardie Grant, £26.00) Photography: Emma Lee.
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