A Spanish tortilla is much thicker and stronger than a French-style omelet. Often there are potatoes in it, and it is best served with wire cutters, as a light snack. Serve this traditional Spanish dish with green salad.
It is necessary
- - 350 g chicken thigh fillet;
- - 200 g of potatoes;
- - one onion;
- - 3 cloves of garlic;
- - 8 sprigs of asparagus;
- - 6 eggs;
- - 4 tbsp. tablespoons of olive oil;
- - salt and pepper to taste.
Instructions
Step 1
Cut the fillet and potatoes into small cubes. Finely chop the onion, cut the garlic cloves in half. Also cut the asparagus sprigs in half.
Step 2
Heat 2 tablespoons of oil in a heavy-bottomed saucepan that won't stick to food. Add chicken, potatoes, garlic and onions. Cover and cook for 15 minutes, until the potatoes are tender.
Step 3
Cook the asparagus in boiling water for 3 minutes - the asparagus should be soft. Drain and transfer the asparagus to a large bowl. Add lightly beaten eggs and chicken mixture and stir. Season with salt and pepper to taste.
Step 4
Heat the rest of the oil in a saucepan over medium heat. Add the egg mixture, pressing down on the chicken and asparagus so that they are completely immersed in it.
Step 5
Reduce heat, cover and simmer for another 10 minutes. Place in the preheated oven for 5 minutes, until the center of the omelet is firm. Serve warm.
