comoencasa

17-09-2013

Omelette with wild asparagus

Once you have peeled the potatoes cut into small cubes, and reserve in a bowl with water to remove the starch.

Chop the onion finely and fry in a pan with a tablespoon of olive oil when lightly browned, drained potato incorporate the let soften slightly to a simmer and when you add the chopped asparagus more or less equal.

While frying the asparagus in a bowl beat the eggs and add the sofrito salpimentamos oil drained.

Mix well all ingredients and asparagus omelet cast in a pan with two tablespoons of oil over low heat to avoid burning the egg.

When browned on one side turn around carefully helping with a flat plate, and once that is done we will bring the dish.

INGREDIENTS

Tortilla de espárragos trigueros blanco
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