Wild asparagus Spanish tortilla
Ingredients
- 250 milliliters extra virgin olive oil
- 2 large potatoes (about 500g), peeled and cut into thin slices
- 1 new onion, cut into thin slices
- 8 large eggs
- 2 garlic cloves, finely sliced
- 200 grams wild asparagus
- Sea salt and black pepper (preferably, freshly ground), to taste
- Some pennyroyal leaves (you can use mint)
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