Spanish Tortilla with Asparagus, Fennel and Cress

 

Friends come in all sizes, shapes and formats. Some come, others go and only a handful leave an impression in our lives, chiseled in our every sense, for the lifetime to come. Friendships, while some will remain cherished and nurtured, others will break away maybe not forgotten but outgrown or remembered in disdain.

There are times when a person comes into your life and after exchanging just a few words you know you are going to click. There is that same wave you both are riding on and you feel it within your deepest self that this ones going to be a fun ride.

Sometimes, a friendship needs time to cultivate, like good wine, waiting for the right moment. When that moment comes around it opens the door to your heart and makes you wonder “why did we wait so long?” But you know the answer to that one already.

There are friends you have known for a lifetime, who have moved away and as life happens you loose touch, but on that day you get together again you pick up right where you left off as if not a minute went missing.

Others you have never met or met only briefly but shared so many delicate and treasured moments through emails, letters, telephone calls or tweets that a day without them is simply not imaginable.

Some friends come around to cheer you up with DVDs and food when you are down, others keep you company with gossip and make you laugh through emails and Skype when you are ill and feeling horrid. 

The Germans do it well - they define their cherished friends and meaningful friendships with the word “Freunde” or “Freundschaft” – friends or friendship, everyone else are “Bekannten” – acquaintances. You know where you stand with them.

So, this ones to all my Freunde, those who have offered me the honor of their precious Freundschaft. Last week while I was down with a flu and at home, so many were there in your own ways helping me recover.

You are there for me in more ways than I can thank you for. You are there to motivate, support and kick me in the butt when I need it. You are there to share your energy, your concern and your remedies. You make me laugh, you make me cry. You give me wings to fly high. With you I plan future projects that challenge me, events that excite me and trips that educate me. You advice, correct and proof-read. You are loyal, trustworthy and forever there!

Thank you friend – you know who you are!

When I was making this Spanish tortilla it was a gorgeous sunny day outside. I was imagining a lovely picnic somewhere in the hills, under a shady tree by a meandering stream. I had all my dear friends around me. We were laughing, teasing, story-telling and simply enjoying each others company.

With those who are close I know I will be realizing this vision often this summer, others I will meet in a few weeks and for a few days we shall be together for real. But there are others so far away and I yearn to be closer – one day my friend we will. In the meantime you are there under the shady tree enjoying my Spanish tortillas.

 

Asparagus and fennel with a sprinkling of cress makes this tortilla a feast for any picnic, any party, any mealtime. Making use of fresh Spring produce, without overcooking the vegetables, it is vibrant with a slight crunch. 

Spanish Tortilla with Asparagus, Fennel and Cress

Printable version of recipe here

Ingredients

4-5 eggs
2-3 medium sized potatoes, medium size cubes
250g asparagus, cut into 2 inch pieces
1 fennel bulb, finely sliced
1 garlic clove, unpeeled
Glug of extra virgin olive oil
Pinch fleur de sel
Handful of garden cress

 

Method

1. Heat a small drizzle of olive oil in a medium sized non-stick pan. Add the potatoes and cook for 2-3 minutes then reduce heat and continue cooking for about 10-15 minutes, turning frequently and making sure the potatoes do not brown. The potatoes should be soft and tender without taking on any color. Remove from pan and set aside.
   
   
2. Add another drizzle of oil in the pan and heat to medium again- Add the unpeeled garlic, then the asparagus, toss to coat in the oil. After about 3-4 minutes add the sliced fennel and continue to sauté for a further few minutes. The vegetables should be slightly crunchy and not cooked through. Sprinkle with some fleur de sel and toss well. Remove from heat and set aside. Remember to take out the garlic clove and discard.
   
   
3. In a large bowl lightly beat the eggs with a pinch of fleur de sel. Add the potatoes, cress and vegetables to the egg mixture and stir to coat.
   
   
4. Turn the heat to medium and add the egg mixture in the pan. With a wooden spoon give the mixture in the pan a good stir. Once the eggs start to cook leave the mixture to set, simply evening the top. Cook for 2-4 minutes on this side.
   
   
5. With a help of a plate flip the tortilla and cook for another 2-4 minutes on this side. Depending on how you like your eggs cook it for more or less.
   
   
6. Sprinkle with some cress, cut into wedges and serve warm.

 

The Food Guide Tips:

- The luxury vegetable – Asparagus 
- Aromatic fennel

 

 

 

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Verdict

The gently roasted fennel adds that subtle anis flavor giving a wonderful refreshing kick, while the crunchy green asparagus pairs wonderfully with it. All hugged by lightly beaten eggs and potatoes for the perfect weeknight meat. We enjoyed this with a large mixed salad, some good rustic bread and for the grownups a nice white wine. 

You might like these picnic ideas from WFLH:

Chicken Club Sandwiches	Paneer Vegetable Frankies	Caramelized Potato Leek and Brie Quiche

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