Ingredients

• 650g desiree potatoes, unpeeled
• 1 bunch (about 170g) evenly sized thin asparagus spears, ends trimmed, cut into 2cm lengths
• 80ml (1/3 cup) Massel chicken style liquid stock
• 1 large brown onion, halved, finely chopped
• 1 large garlic clove, finely chopped
• 3 eggs
• 5 egg whites
• 4 green shallots, trimmed, chopped
• 1/3 cup loosely packed chopped fresh continental parsley
• 2 long fresh red chillies, deseeded, chopped
• Salt & freshly ground pepper
• Olive oil, to grease

Method

• Step 1 Place potatoes in a medium saucepan and cover with plenty of cold water. Bring to the boil and cook, covered, for 20-25 minutes or until tender (see microwave tip 1). Use a slotted spoon to remove potatoes from water and set aside to cool for 15 minutes. Add the asparagus to the saucepan of boiling water and cook for 2 minutes or until bright green and tender crisp (see microwave tip 2). Drain and set aside.
• Step 2 Peel the skins from the potatoes and cut into thin slices. Set aside. Wash and dry the saucepan.
• Step 3 Place the stock, onion and garlic in the saucepan and bring to the boil over medium-high heat. Reduce heat to low and cook, covered, stirring occasionally, for 8 minutes or until the onion softens. Uncover and cook for a further 1-2 minutes or until the liquid evaporates.
• Step 4 Place eggs and egg whites in a large bowl and whisk thoroughly to combine. Add the onion mixture, potato slices, asparagus, green shallots, parsley and chillies. Season well with salt and pepper and use a large metal spoon to mix until well combined.
• Step 5 Brush a 22cm-diameter (base measurement), non-stick frying pan with a little olive oil to grease. Pour the egg mixture into the pan and use the back of the spoon to press firmly and smooth the surface. Cook over low heat for 10 minutes or until the base of the tortilla is set and golden brown. Loosen the edges of the tortilla with a round-bladed knife. Place a large plate over the pan and invert the tortilla onto the plate. Gently slide it back into the pan and cook for a further 10 minutes or until set and golden brown underneath. Set aside in the pan for 10 minutes. Slide onto a plate and cut into wedges to serve.