Asparagus and chorizo tortilla

STEP BY STEP

Let's make something delicious.

1. 01

   Wash the baby potatoes and cook them unpeeled in boiling salted water for 15–20 minutes. Drain, allow the steam to escape, then peel and quarter.

2. 02

   Peel the asparagus, trim off the ends and cut the spears diagonally into pieces about 2 cm long. Cut the chorizo into 1 cm thick slices. Fry the chorizo in a frying pan (24 cm diameter) without adding any fat until crisp, then remove from the pan. Pour off half the released fat and fry the potatoes in the remaining fat until golden all over. Add the asparagus and olive oil and fry for 2–3 minutes. Season with salt and pepper.

3. 03

   Whisk the eggs with 1 pinch of salt and half the smoked paprika. Return the chorizo to the pan. Pour in the egg mixture, reduce the heat and cook, covered, over a medium heat for about 10 minutes.

4. 04

   Once the egg on the surface starts to set, gently shake the pan to loosen the tortilla and slide it onto the lid. Increase the heat and add a little olive oil if needed. Slide the tortilla back into the pan, flipped over, and cook for a further 3–4 minutes. Sprinkle with the remaining smoked paprika and finely chopped parsley, then serve.