Simple to do: One-pan potato tortilla
<p>One-pan dishes are easy to serve and help minimise the after dinner clean up. The asparagus, potato and egg combo results in a satisfying light meal packed with goodness. For a fresh touch, whip up a quick green salad while the tortilla is cooking.</p>
<p><em>Recipe provided to the <u><a href="http://www.asparagus.com.au/">Australian Asparagus Council</a></u> by <u><a href="http://www.asparagus.com.au/index.php/dining_out/chefsandfoodies/liz_posmyk/__">Liz Posmyk</a></u></em></p>
<p>Time to prepare <em>25 mins</em> | Serves <em>4-6</em></p>
<p><strong>Ingredients </strong></p>
<ul>
<li>1/3 cup olive oil </li>
<li>3 large potatoes, peeled and sliced thinly </li>
<li>1 brown onion, peeled and sliced thinly </li>
<li>4 garlic cloves, crushed </li>
<li>6 eggs </li>
<li>1/4 cup milk </li>
<li>Pinch of salt </li>
<li>2 bunches asparagus, woody ends removed </li>
<li>1 jar capsicum or tomato relish or chutney, to serve</li>
</ul>
<p><strong>Directions</strong></p>
<p>1. Heat a large frying pan over high heat. Add 1/3 of the oil and cover pan with 1/3 of the potato slices, cooking for 2-3 minutes on each side, or until tender and golden. Transfer potato slices to a plate and set aside. Add half of the remaining oil to pan and cook the rest of the potato as above.</p>
<p>2. Add remaining oil to pan, reduce heat to medium and cook onions until translucent and a light golden brown, 2-3 minutes. Add garlic and cook for 1 minute.</p>
<p>3. Using an 18-20cm diameter ovenproof frying pan, layer 1/2 of the cooked potato slices in pan. Add half the onion mixture in a layer and arrange the asparagus spears in a single layer on top. Layer with remaining potato, and then remaining onion.</p>
<p>4. Place eggs in a large jug or bowl the milk and salt. Whisk to combine. Slowly pour egg mixture over potato, asparagus and onion in pan, tilting pan to evenly distribute egg mixture.</p>
<p>5. Cover and cook tortilla over a medium-low heat for 8-10 minutes, or until egg begins to set in centre. Remove from stove and cook under a medium to hot grill until cooked and golden, 3-5 minutes. Remove from heat and allow to rest for 4-5 minutes.</p>
<p>6. To serve, cut into thick wedges and serve with a spoonful of capsicum or tomato relish or chutney.</p>
<p><strong>Tips</strong></p>
<ul>
<li>The amount of potatoes required will vary depending on the size of your pan and the size of the potatoes. Any good all rounder variety of potato would be suitable. </li>
<li>For a lower fat version, instead of frying the potato slices, steam them, or cook them in a microwave oven. </li>
<li>Choose your favourite store bough capsicum or tomato relish. </li>
<li>For this recipe to be gluten-free, avoid using stocks, sauces and condiments containing wheat. Take care to check ingredient labels on all products you use.</li>
</ul>
<p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/potato-tortilla.aspx">Wyza.com.au.</a></em></p>
