Tortilla de surimi, espárragos trigueros y champiñones

Hello everybody, it's Louise, welcome to our recipe site. Today, we're going to make a distinctive dish, Tortilla de surimi, espárragos trigueros y champiñones. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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To get started with this recipe, we have to first prepare a few ingredients. You can cook Tortilla de surimi, espárragos trigueros y champiñones using 6 ingredients and 8 steps. Here is how you can achieve that.

Una tortilla rápida en su elaboración con un toque mar y montaña.
#onerecipeonetree 
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Ingredients and spices that need to be Prepare to make Tortilla de surimi, espárragos trigueros y champiñones:

1. 100 gramos Espárragos trigueros finos
2. 6 Champiñones grandes frescos enteros
3. 2 paquetes Barritas de Surimi
4. 4 huevos
5. Sal marina
6. Aceite de Oliva

Instructions to make to make Tortilla de surimi, espárragos trigueros y champiñones

1. Limpiamos de tierra los champiñones con la ayuda de un pincel o papel de cocina, mejor evitar lavarlos. Procedemos a laminarlos en cortes finos.
2. Elegimos los espárragos que sean finos, los limpiaremos sí es necesario, los cortaremos en pequeños trozos, desechando la parte más dura
3. En una sartén con abundante aceite de oliva pasamos a sofreír los champiñones y los espárragos
4. Mientras se cocinan los ingredientes, cortamos en trocitos las barritas de surimi
5. Una vez que tenemos los espárragos ablandados y los champiñones comiencen a dorar, añadimos el surimi a la sartén y lo freímos junto a los demás ingredientes
6. En un recipiente batiremos los huevos, mientras se cocinan los ingredientes
7. Una vez cocinados los ingredientes, los añadimos junto con los huevos batidos, aplicamos sal al gusto, teniendo en cuenta que el surimi es algo dulce. Mezclamos bien todos los ingredientes batiendo todo conjuntamente.
8. Terminamos la tortilla pasando la mezcla a la sartén y añadiendo un poco de aceite de oliva para que no se nos pegue el huevo. Dejamos que cuaje por una cara, la volteamos para que se haga por la otra parte y a emplatar

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