Spanish Tortilla with Roasted Red Peppers, Asparagus and Feta

Ingredients

• 2 Tablespoons Olive Oil
• 1 whole Large Yellow Onion, Chopped
• 3 whole Large Boiled Potatoes, Cut Into 1 Inch Pieces
• ⅓ jars (12 Oz. Jar) Roasted Red Pepper, Cut Into Thin Strips
• ½ cans (15 Oz. Can) Asparagus
• 10 whole Large Eggs
• ⅓ cups Feta Cheese
• 1 bunch Rough Chopped Fresh Parsley

Preparation Instructions

Over medium-high heat, heat oil in a skillet, and add onions and boiled potatoes. Fry until the onions begin to caramelize. Stir in the roasted red peppers and asparagus and turn down heat to medium-low. Add the eggs (but do not scramble them) and then the feta.

When the eggs begin to cook around the edges, use a spatula to gently move the eggs from the edge of the pan into the center. While the mixture is still loose, add more feta and chopped parsley to the top. Continue to pull eggs toward the center of the pan.

When the mixture seems firm on the bottom, flip the entire tortilla onto a plate, so that the bottom is now on the top. Add a little more oil to the pan. Slide the tortilla back into the skillet and cook for one minute. Flip onto a serving plate and cut into wedges.