ASPARAGUS AND GREEN BEAN TORTILLA

Preparation Method :

• Blanch the beans in boiling water for 3 minutes and drain. Cut the asparagus into 5 cm (2 inch) lengths.
• Heat the oil in a sturdy, 9 inch, heavy-based frying pan with deep sides.
• Add the potato and fry gently for 5 minutes. Add die leek and fry for 5 minutes.
• Add die asparagus, beans and salt and pepper and cook gently for 5 minutes or until the vegetables are lender
• Tip into a sieve over a saucepan to catch the oil, so that most of the oil is drained oil.
• Return the vegetables to the frying pan.
• Beat the eggs in a bowl with a little salt and pepper. Pour over the vegetables.
• Reduce the heat to its lowest setting and cook for about 10 minutes or until the tortilla is still just a little soft in the centre.
• Meanwhile, add the garlic and herbs to the drained oil and warm through.
• Position a plate over the pan and invert the tortilla on to it.
• Slide it back into the pan and cook for a couple of minutes to set the base.
• Slide on to a serving plate and drizzle with the herb oil.