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Asparagus Omelette

Although this unique omelette is usually served from the skillet, it is also delicious served cold or at room temperature. Indeed, cooled leftovers of this delectable dish with a glass of amontillado sherry make for a perfect picnic lunch.

While some slice this omelette into bite-size squares and serve it as a tapa, it is more common to see this dish served in more generous portions for lunch or a light supper.

  • Serves 4
  • 15 minutes preparation + 40 minutes cooking
  • Difficulty: medium


  • 1/2 regular bunch (8 oz) asparagus
  • 2 cups (16 fl. oz) water
  • 2 tablespoons water
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, chopped fine
  • Pinch of salt
  • Pinch of pepper
  • 1/3 cup (1 oz) grated Manchego cheese
  • 8 medium eggs, beaten
  • Lemon juice
  • 1 tomato sliced, to garnish


Wash the asparagus and trim them into 1-inch pieces. Bring water to a boil in a saucepan and add the asparagus pieces. Cook for about 2 to 3 minutes or until tender. Drain the asparagus and set aside.

Heat the olive oil over low heat in a 12-inch skillet. Add the chopped onion and garlic and cook until tender. Stir in the asparagus, salt, pepper, and grated cheese.

Reduce the heatt to low and pour the beaten eggs into the skillet. Do not stir the mixture. Cook, covered, until the omelette sets, around 15 to 20 minutes. Slice into four portions and sprinkle with lemon juice.

Garnish with sliced tomato and serve.

Best with...

WWheel of  heel of 'Reserva' Manchego Cheese in Wood Box

D.O. from La Mancha

This aged Manchego is aged over 12 months by El Trigal. It has a full flavor with a hint of sharpness. It will be very firm due to its extended aging.

This wonderful sheep's milk Manchego is aged for a year to bring out its a deep rich. It is a firm cheese due to its extensive aging, and has a hint of sharpness – somewhat like a Parmigiano cheese in texture, though a bit softer.

The cheese is made with milk from the special Manchega breed of sheep, which are tended by shepherds in the hills surrounding the village. The fresh milk from the ewes is collected in milking pails and immediately refrigerated so as to preserve its natural aroma and taste.

Traditionally, manchego is cut in wedges and served with olives and thin slices of Serrano ham and membrillo quince preserve. Or you can slice and serve with olives and sliced Serrano ham for the authentic flavor of Spain.

The entire production process of Trigal is supervised by the Council of the Denomination of Origin of Manchego Cheese

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Related books

Tapas: The Little Dishes of Spain, by Penelope Casas

 check out the tapas-recipes swicki at eurekster.com