Serves 4
2 tablespoons olive oil
1 small onion, diced
1 garlic clove, finely diced
3 medium Agria potatoes, peeled and cut into small dice
6 eggs
½ cup milk or cream
Sea salt and cracked pepper
2 bunches fresh asparagus
1 bunch small vine tomatoes or 1 punnet cherry tomatoes cut in half
METHOD
- Pre-heat the oven to 180℃.
- Heat the oil in a large frying pan and sauté the onion, garlic and potatoes for 4-5 minutes until starting to soften and colour.
- Whisk the eggs, milk or cream and seasoning in a bowl.
- Transfer the potato mixture to an oven proof serving dish approx. 21-23cms and spread out evenly.
- Trim the asparagus spears of any hard ends then cut in half or into bite sized pieces.
- Arrange the asparagus and tomatoes over the potato.
- Pour over the egg mixture and bake for 30-35 minutes until golden and just set in the centre.
- Allow to cool slightly before cutting into portions.
