Spanish Bison & Asparagus Tortilla
Prep Time: 15 minutes | Cook Time: 35-40 minutes | Total Time: 50-55 minutes | Serves: 4-8
Created By: Maddie & Kiki, Canada's Favourite Female Grillmasters
In Spain, tortillas are eaten for any meal of the day, including a snack! With the addition of bison, this simple recipe is a heartier version that typically includes only eggs and potatoes. When new potatoes and asparagus are available in the spring, our Bison and Asparagus Tortilla makes for a perfect quick meal that keeps well for leftovers.
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Directions
- Cut potatoes into cubes, and boil until tender, about 18-20 minutes. Drain and set aside to cool.
- Heat a non-stick or cast iron skillet over medium high heat. Add the avocado oil, and bison and cook until starting to brown (about 4-5 minutes). Season to taste with salt and pepper.
- Add the olive oil, onion, potatoes, and asparagus. Season to taste with salt and pepper. Stir, and cook for about a minute.
- In a bowl, whisk the eggs with the paprika, and season to taste with salt and pepper. Add the egg mixture, and stir continuously for 2-3 minutes, making sure to scrape the bottom of the pan, and thoroughly coat all the ingredients with the eggs.
- Reduce the heat to low, and allow the eggs to cook for about 6-8 minutes. Don’t make the mistake of using heat high during this step! The outside will brown too quickly before the centre is cooked! To flip the tortilla, place a large plate over the pan, and flip it quickly in one swift motion. Slide the tortilla back into the pan, to cook the other side, and cook for another 6-8 minutes.
- You’ll be able to tell the tortilla is cooked through when you can shake the pan and you can feel it easily separate from the sides of the pan. Slide it out onto a clean plate and allow to cool a bit before slicing.
What’s for Breakfast?
Ingredients
1 tbsp (15 mL) avocado oil
226g Lean Ground Noble Premium Bison
2 tbsp (30 mL) olive oil
1 small red onion, finely chopped
2-3 large potatoes
1/2 bunch of asparagus, chopped into 1/4-inch pieces
12 eggs
1/2 tsp (2.5 mL) smoked paprika
Salt and pepper to taste
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