* 400 g fresh green Asparagus spears, trimmed and cut into 2.5 cm pieces
* 8 tablespoons Olive oil
* 350 g Potatoes, peeled and cut into smallish Dice
* Salt
* 1 medium Onion, thinly sliced
* Garlic to taste, finely Diced
* 100 g fresh Breadcrumbs
* 8 Eggs, beaten
* 2 tablespoons chopped Parsley

===Method===
* Boil the Asparagus for 5 minutes until just tender.
* Drain, plunge into cold water and drain again.
* Meanwhile, heat the Oil to medium in a large-ish Frying pan.
* Add the Potatoes and Salt to taste.
* Cook for about 10 minutes, turning regularly so that they do not Brown.
* Add the Onion and Garlic and cook for a further 5 minutes.
* Stir in the Asparagus and Breadcrumbs and sauté for 3 minutes.
* Remove from the heat and drain off any excess Oil, reserving 1-2 tablespoons of the oil.
* Mix the Eggs, Parsley and a little more Salt in a bowl.
* Pour the Asparagus and Potato mixture into the same bowl.
* Wipe the Frying pan with Kitchen towel and return it to the heat with the reserved Oil.
* Pour the Egg mixture into the pan and spread it evenly without stirring.
* Cook for about 3 minutes until the Tortilla is nearly set.
* Flip the Tortilla face downwards onto a plate and slide it back into the Frying pan so that the other side will cook.
* Keep the pan on the heat for a further couple of minutes, by which time the Tortilla should be ready.
* Cut into Wedges and serve warm (not hot).

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