Tortilla Española con Salchichas, Espárragos y Cebolla Caramelizada

1.In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced potatoes and season with salt. Cook, stirring occasionally, for about 10-12 minutes or until the potatoes are tender and lightly golden. Remove the potatoes from the skillet and set aside.

2.In the same skillet, add the sliced onion and a pinch of salt. Cook over low heat, stirring frequently, for about 10-15 minutes until the onions are soft and caramelized. Remove and set aside with the potatoes.

3.Add the sliced sausages to the skillet and cook until browned and cooked through, about 5-7 minutes. Add the asparagus pieces and sauté for an additional 3-4 minutes until they are tender but still vibrant green. Remove from heat and combine with the potatoes and onions.

4.In a large bowl, beat the eggs and season with salt and black pepper. Gently fold in the potato, sausage, asparagus, and onion mixture until well combined.

5.Wipe the skillet clean and add the remaining tablespoon of olive oil. Heat over medium heat. Pour the egg mixture into the skillet, spreading it evenly. Cook for about 5-7 minutes until the edges start to set and the bottom is golden brown.

6.Carefully flip the tortilla using a large plate. Slide the tortilla back into the skillet to cook the other side for another 5-7 minutes until fully set and golden brown.

7.Once cooked, slide the tortilla onto a serving plate and let it cool for a few minutes. Cut into wedges and garnish with fresh parsley if desired.