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  • Writer's pictureSJP

Tortino di patate con asparagi


4 eggs

2 potatoes

125 g of burrata

10 asparagus



Peel the potatoes, cut them into slices and cook them over medium heat in a pan with plenty of oil, adjusting the flame so that they remain light and soft.

Finely chop the onion and add it to the potatoes.In a large bowl, beat the eggs with salt and pepper.Add the cooked and drained potatoes and mix well.

Heat the pan again with a little oil, pour in the mix and cook over moderate heat.Cut the bottom of the asparagus, rinse them well and cook them for 3 minutes in boiling salted water.When the tortilla begins to thicken, turn it on a plate and cook it on the other side.It must be cooked but not dry.

Serve the tortilla hot or cold with the burrata and asparagus.

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