Scrambled Eggs with Potatoes and Asparagus

Whilst pondering what to eat a couple of days back I looked to the cookery book shelf for inspiration and the behemoth of Spanish cookery, 1080, caught my eye.  A flick through the sparse photo pages saw this dish and reminded me of the pack of asparagus that needed eating.  Whereas scrambled eggs are firmly in the morning dish camp over here they - or more accurately huevos revueltos - are eaten in the evening in Spain too.  I once had a very fine scrambled eggs with prawns and wild mushrooms for starters at Iggs in Edinburgh and hoped to enjoy this equally as much.  Although I ate this for an evening meal I think it would make a great brunch too.

I always adapt recipes for the blog just in case there's any issues with copyright but here I felt I had no choice, whether I was going to blog it or not.  The quantities in the book were just plain ridiculous: 2kg of asparagus and 1kg of potatoes were suggested for just 6 eggs yet the photo of the dish was more egg heavy than mine, it was also a lot creamier and runnier than mine but back to that later.  They also said to boil the asparagus for 10-20 minutes until tender but not falling apart.  Either water boils at a different temperature down there or them and I have very different views on how asparagus should be cooked.

Egg and asparagus is a classic combination as is egg and fried potato and I was happy to see how asparagus and chips went together.  The aim was to get creamy scrambled eggs interlaced with crisp fried potato and just tender asparagus.  I misjudged the residual heat in the pan though (I don't think getting the camera and mat ready at this delicate time helped a lot either) and ended up cooking the eggs fully, even after removing them from the heat, before they had a chance to coat the potato and asparagus.  I did enjoy the flavours though so am happy to put my slight mistake up for others to see, some people prefer their scrambled eggs firm anyway so it'll be perfect for them.

Scrambled Eggs with Potatoes and Asparagus

For 2 People

1 Large baking potato
250gr Aspargus
4 Large eggs

Method

Peel and cube the potato into 2cm cubes.  Heat oil to 180 C and deep fry them for 8-10 minutes until browned and cooked through.  Remove to kitchen paper and salt lightly.

Whilst these are frying remove the woody base to the asparagus and cut into 3cm sections.  Simmer for 5 minutes in salted water.  Alter the cooking time if the spears are particularly thin or thick, you want them tender but with a little bite.

Beat the eggs and season with a good pinch of salt, maybe 1/2 ts.

Heat some olive oil in a frying pan and add the eggs, stirring as you go until beginning to set but still wet.  Add the potato and aspragus, stirring well to combine and coat.  Remove from the heat whilst still slightly runny and serve.

Comments

[Riocaz]

Looks delicious.