Name: Open-faced Tortilla with Green Asparagus and York Ham
Prep time: 7 min
Cook time: 7 min
Total time: 15 min
Yield: 1 servings
Cuisine: Spain
Ingredients: 3 eggs; 150 g green asparagus; 60 g york ham slices; 1 tbsp olive oil extra virgin; salt; pepper

Open-faced Tortilla with Green Asparagus and York Ham

Quick dinner and low-carb. Very protein-rich.

Ingredients

How many are you cooking for?

Original recipe for 1 servings

3 eggs
150 g green asparagus
60 g york ham slices
1 tbsp olive oil extra virgin
salt
pepper

Step by step

Follow the timeline: technique icon, time and temperature when relevant.

Step 1 Pan 5 min

Sauté the chopped asparagus for 5 minutes. Taste for salt at the end and adjust if needed.
Step 2 Pan 1 min

Add the diced ham and sauté for 1 minute. Measure the ingredients before you start.
Step 3 Cook 4 min

Pour in the beaten eggs and let it cook open-faced for 4 minutes. Check the time to avoid overcooking: the perfect point makes a difference.

Storage

Store in the fridge in a sealed container for up to 3 days. Reheat gently on the stove or microwave 1–2 min. Freeze only if the recipe allows.

Chef tips

Mise en place: chop and weigh before cooking so you don't run over time.
Taste for salt at the end; broths and canned foods already add sodium.
For meal prep, keep dressings separate until serving.

Allergens

No major allergens from the standard 14 in the base ingredient list.

Diet

Not vegetarian (contains animal products)

Variations

Substitutions for a vegan version

Instead of: egg

Use: crumbled firm tofu or chickpea flour mixture with water

Why: Egg binds and provides protein; tofu or chickpea flour serve a similar function in sautés and omelets.

Tip: For scrambled eggs use tofu; for binding dough, 1 tablespoon of chickpea flour + 2 tablespoons of water per egg.

Other variations

Lighter version: reduce oil to 1 tablespoon and increase vegetables in Open-faced Tortilla with Green Asparagus and York Ham.
Batch cook: double the quantities and store in containers for up to 3 days in the refrigerator.

Quick summary

At-a-glance while you cook. Full details are in the step-by-step.

1 Sauté the chopped asparagus for 5 minutes. Taste for salt at the end and adjust if needed.
2 Add the diced ham and sauté for 1 minute. Measure the ingredients before you start.
3 Pour in the beaten eggs and let it cook open-faced for 4 minutes. Check the time to avoid overcooking: the perfect point…