In Spain and South America, a tortilla is a round, unfolded omelet typically made with eggs, vegetables and seasonings. In comparison, the Mexican tortilla is thin, flat bread made from wheat flour or ground corn.
2 cups asparagus, chopped in bite size pieces
2 cups cauliflower, chopped in bite size pieces
2 teaspoons olive oil
1-1/2 cups onion, finely chopped
1 garlic clove, minced
2 tablespoons fresh parsley, finely chopped
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon dried thyme leaves, crumbled
1/4 teaspoon ground nutmeg
Blanch asparagus and cauliflower pieces in water water until tender crisp.
In a large nonstick skillet, heat the oil. Sauté the onion until golden, about 7 minutes. Add the garlic and cook, stirring, 1 minute longer. Stir in the asparagus, cauliflower, eggs, parsley, salt, pepper, thyme and nutmeg.
Reduce heat and cook covered until set and browned on bottom, about 10 to 15 minutes. Loosen the edges with a knife and invert onto a warm platter or serve directly from skillet.