Oven-Baked Asparagus and Parmesan Tortilla

Name: Rukmini Iyer Oven-Baked Asparagus and Parmesan Tortilla Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: Serves 4
Ingredients: 400g potatoes, very thinly sliced; 200g sweet potatoes, very thinly sliced; 1 onion, very thinly sliced; 2 tbsp olive oil; sea salt and freshly ground black pepper; 15g fresh tarragon, finely chopped; 5 eggs; 50g crème fraîche; 230g asparagus, trimmed; 30g vegetarian Parmesan cheese

by Rukmini Iyer from The Roasting Tin: Deliciously Simple One-Dish Dinners

This easy Spanish tortilla-inspired dish is topped with asparagus and plenty of Parmesan for a creamy and warming side dish.

Vegetarian Gluten-Free Tray Bake Family Friendly

Serves 4

Total 1 hr 10 min

Prep 10 min

Cook 1 hr

Easy

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Introduction from Rukmini Iyer

Proper Spanish tortillas require a long, slow cooking for the onions and potatoes – which means they’re ideally suited to an oven version. I like a combination of sweet and regular potatoes for this dish, which is finished with asparagus, when in season.

Ingredients

400g potatoes, very thinly sliced

200g sweet potatoes, very thinly sliced

1 onion, very thinly sliced

2 tbsp olive oil

sea salt and freshly ground black pepper

15g fresh tarragon, finely chopped

5 eggs

50g crème fraîche

230g asparagus, trimmed

30g vegetarian Parmesan cheese

Method

Preheat the oven to 170°C fan/190°C/gas 5. Tip the potatoes, sweet potatoes and onion into a small deep roasting tin, and mix well with the olive oil, a teaspoon of sea salt, a good grind of black pepper and the tarragon. Cover tightly with foil, then transfer to the oven and roast for 30 minutes.

Meanwhile, whisk the eggs with the crème fraîche. Season well with sea salt and freshly ground black pepper. Once the potatoes and onions have had 30 minutes, pour the egg mixture all over. Scatter over the asparagus and squash it down a bit into the egg and potato.

Sprinkle with the vegetarian Parmesan, then return the tray to the oven, uncovered, for a further 25–30 minutes, until the eggs are just set. Serve hot or cold.

Preview