Wild Asparagus Spanish Tortilla

• 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)

1. Preheat the oven to 200u0b0C. Heat the olive oil in an oven-safe frying pan, about 25 cm in diameter, in medium-low heat. Add the potatoes and onion, cover and cook for 10 minutes, stirring occasionally. Add the garlic and cook for 5 minutes more, until the potatoes are cooked but not golden. Strain the olive oil, reserving it.
2. Take each asparagus spear, fold it until it breaks and discard the bottom tip. Cut the asparagus into small pieces, keeping the top tips slightly larger.
3. Put the same frying pan back on the stove, add 3 tablespoons of the olive oil you previously reserved and the potato mixture. Beat the eggs in a large bowl, add the asparagus, the pennyroyal leaves and season with salt and pepper. Pour the eggs over the potatoes and cook for 5 minutes in medium-low heat.
4. Put the frying pan in the preheated oven. Cook for 15 to 20 minutes, until the eggs are set and cooked and the surface is slightly golden. rnServe the asparagus Spanish tortilla warm or at room temperature. If you are taking it for a picnic, let it cool completely before packing.

milliliters, potatoes, onion, eggs, garlic, wild asparagus, salt, pennyroyal

Taken from food52.com/recipes/70352-wild-asparagus-spanish-tortilla (may not work)