Tortilla de espárragos trigueros con jamón

Hey everyone, it's me, Dave, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, Tortilla de espárragos trigueros con jamón. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Tortilla de espárragos trigueros con jamón is one of the most popular of current trending foods on earth. It is simple, it's quick, it tastes delicious. It is appreciated by millions daily. They're nice and they look wonderful. Tortilla de espárragos trigueros con jamón is something which I have loved my whole life.

Many things affect the quality of taste from Tortilla de espárragos trigueros con jamón, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tortilla de espárragos trigueros con jamón delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tortilla de espárragos trigueros con jamón is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Tortilla de espárragos trigueros con jamón estimated approx 45 minutos.

To get started with this recipe, we have to prepare a few ingredients. You can have Tortilla de espárragos trigueros con jamón using 6 ingredients and 8 steps. Here is how you can achieve it.

Esta noche en Cookpad Home Academy hemos preparado una de las tortillas que más me gustan para las noches de verano. Se hace igualmente en tortilla o en revuelto y queda ¡riquísimo!

Ingredients and spices that need to be Get to make Tortilla de espárragos trigueros con jamón:

1. 1 cebolla tierna
2. 1 paquetito jamón a tacos finos
3. 1 manojo espárragos trigueros
4. 4 huevos XL
5. aceite de oliva virgen extra
6. 1 diente ajo

Steps to make to make Tortilla de espárragos trigueros con jamón

1. Lo primero es pelar los espárragos y quitarles la parte de abajo seca.
2. Luego los volvemos a pasar por debajo del gripo y cortamos a taquitos pequeños. Cuando los tenemos cortados, pasamos a la sartén con 2 cucharadas de aceite de oliva virgen extra.
3. Mientras los trigueros se van haciendo a fuego medio - alto, vamos cortando la cebolla en juliana muy muy fina y separada la echamos en la sartén con los trigueros. Bajamos un poco más el fuego y dejamos cocinar unos 20 minutos.
4. Pasado ese tiempo, ponemos medio vaso de agua y subimos el fuego para que reduzca (unos 10 minutos)
5. Cuando ya no queda agua, añadimos el jamón y removemos hasta que cambia de color rojo a rosado. Mientras, batimos los huevos
6. Ponemos lo de la sartén en el bol del huevo. Añadimos un poquito más de aceite en la sartén y volcamos para cuajar
7. Una vez ha estado 2-3 minutos por un lado y (Según como nos guste de cuajada) - le damos la vuelta y cuajamos por el otro lado.
8. Servir y, ¡listo!

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