Asparagus Tortilla Recipe

by Adrienne Matt on August 1, 2010

in Vegetables,Vegetarian

Tortillas are a quick, easy food to make when you’re really hungry. This one is unusual in that it has no potatoes.

1/4 c safflower oil
12 eggs, beaten to a froth
4 slender stalks of asparagus, shredded

Using a non-stick 8-inch skillet, add the oil. Put the heat on high. When the oil is warmed through, add the eggs. Use a spatula to pull the eggs away from the sides, toward the middle. Add the asparagus and a dash of salt. Let the eggs set.

When the eggs start to pull away from the sides of the pan, it’s ready to flip. Place an 8- to 10-inch plate over the skillet. Flip the skillet upside down onto the plate. Then quickly slip the runny side of the eggs into the bottom of the skillet. Return to heat and cook that side for 4-5 minutes.
When done, take a fresh 8- to 10-inch plate and flip the tortilla again. Let the tortilla sit for 7-10 minutes before cutting into pie wedges. Serve warm.

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