Here's a streamlined spin of the traditional Spanish tortilla—an indulgent, potato-based omelet that you slice into wedges—that's a bit healthier too. Usually, you start by cooking potatoes slowly in lots of olive oil; then you add eggs and continue to cook the dish on the stove, until the eggs set. Iyer's version, though, comes together entirely in the oven (with considerably less oil) and introduces asparagus, grated Parmesan and crème fraîche. It's a unique reinvention of the classic, untraditional yet still flavorful and satisfying.
Get the recipe: Oven-Baked Asparagus & Parmesan Tortilla
