Spanish Tortilla with Asparagus


  • Prep Time15 mins
  • Total Time40 mins
  • Makes4 servings
Spanish Tortilla with Asparagus

(Recipes by Eshun Mott. Produced by Aimee Nishitoba. Photos by Erik Putz. Food Styling by Sage Dakota. Prop Styling by Nicole Billark.)

This flavourful, quick tortilla can be served at any temperature and tastes even better the next day.


  • 6 tbsp olive oil, divided

  • 1/2 cup finely chopped mild dry-cured chorizo sausage

  • 1 chopped onion

  • 2 medium Yukon Gold potatoes, cut in 1/2 in. cubes

  • 250 g asparagus, tough ends removed, cut in 1/2 in. pieces

  • 6 large eggs

  • 1/4 tsp salt

  • 3 tbsp chopped fresh parsley


  • Heat a medium non-stick frying pan (about 10 in. wide) over medium. Add 1 tbsp oil, then chorizo. Cook, stirring often, until lightly browned. Transfer chorizo to a plate.

  • Add remaining 5 tbsp oil, onion and potatoes to pan. Cook, stirring often, until potatoes are almost cooked through, about 8 min.

  • Add asparagus. Cook just until tender-crisp, about 3 min. Stir in chorizo. Spread out vegetables and chorizo in an even layer.

  • Beat eggs with salt in a medium bowl. Season with pepper. Pour over vegetables and chorizo, stirring slightly to cover all ingredients, if needed. Cook for 5 min. Cover pan and reduce heat to low. Cook, covered, until eggs are set, about 5 min. Use a rubber spatula to work your way all around the edge and underneath the tortilla to loosen from pan.

  • Carefully flip tortilla out of pan onto a large plate or baking sheet that is bigger than the tortilla itself. Then slide it back into pan so the top is now on the bottom. Cook until lightly golden, 5 to 10 min more.

  • Slide tortilla onto a cutting board. Cut into wedges and sprinkle with chopped parsley.

Nutrition (per serving)

Calories 450, Protein 17g, Carbohydrates 21g, Fat 34g, Fibre 3g, Sodium 480mg.