Wednesday, 14 May 2014

Omelette with asparagus, tomatoes and goat cheese

May has started with quite busy, but relaxing, two short trips. First one to Catalan la Garrotxa (I strongly recommend this part of Catalonia to everyone who likes long walks in nature and to lovers of sausages and dishes with white beans - a pork tripe sausage (butifarra) and Santa Pau beans are the must-try dishes in this part of Catalonia), and then there was a short trip to Poland (lots of Michałki chocolates, chocolate covered dried plums, pork sausages called Kabanosy, sweets with rhubarb and of course Polish dumplings:). After such a binge, now is the time for something lighter. Today's dish is an omelet, called in Spanish tortilla francesa with grilled asparagus, cherry tomatoes and goat cheese - in Spain there are 2 basic omelets (tortillas): Spanish tortilla (tortilla española) - with beaten eggs and potatoes - and French tortilla (tortilla francesa) - made just from beaten eggs.

Ingredients (serves 2):

2 eggs
10 green asparagus
6 cherry tomatoes
60 g goat cheese
salt, pepper
olive oil
1/4 teaspoon dried estragon


Wash the tomatoes, then dry them and cut into quarters, season with salt and freshly ground pepper. Break off the tough woody ends of asparagus, then wash and dry the remaining parts. Toss the asparagus in 1-2 tablespoons of olive oil and place them in a hot grill pan. Grill until tender-crisp, turning from time to time. In the meantime, heat 1 tablespoon of olive oil in a small frying pan (mine had a diameter of 14 cm). Pour in the beaten egg mixed with a pinch of tarragon and a pinch of salt. Fry over low heat until the egg has set, then invert the tortilla onto a plate and gently slide it back into the same frying pan, cooked side up. Increase the heat and fry for 2 more minutes. Place finished tortilla on a plate and pour into the frying pan the second egg - beaten and mixed with tarragon and a pinch of salt. Place an equal portion of asparagus, tomatoes and chunks of goat cheese in the center of each tortilla. Fold in both sides over the filling and hold them together with a toothpick.

 Enjoy !!!