Potato, onion and asparagus frittata

In Italy it's called 'frittata' and in Spain it's a 'tortilla'...in English it's potatoes, onions; in fact any other combination of vegetables all bunged in together and cooked in a lovely thick, omeletty, eggy thing.  This evening I'm using onions, potatoes and good old English asparagus!

A couple of handfuls of new potatoes need to be boiled in a pan, drained and set aside to keep warm...if they go cold it's not a problem as they will warm through in the final dish.  I saved the water to very quickly blanch the asparagus spears in.  They need to be kept long as they are used to decorate the top of the frittata.

In an oven proof frying pan I softened a small, sliced onion in a little butter and oil, then added a couple of chopped cloves of garlic and a teaspoon of dried oregano.  The potatoes I sliced and layered on top of the softened onion and gently mixed them together.  Over the top I poured half a dozen of the girls' finest eggs which had been gently beaten and seasoned.  Six suit my pan but you may need one more or less.  The blanched asparagus I arranged in a cartwheel pattern on top.

This was then cooked on a gentle heat.  Once the bottom is cooked you can be a bit flash and turn it over using a complicated manoeuvre involving a plate and burnt fingers but I just bung the pan in a 180* oven until the top has gone golden brown and it's cooked through.

I served this with some salad and garlic mushrooms.  Repetitive, I know, but they are a bit of a family favourite!