How to make
Clean and cut the vegetables - potatoes and onions into thin slices, artichokes into quarters, asparagus into pieces of about 0.4″ (1 cm).
Fry everything over moderate to low heat, until they have softened and lightly browned. Stir occasionally to cook the vegetables evenly.
Strain them from the fat and leave them to cool slightly. During this time, if your shrimp are not peeled - peel them and save the heads and everything else for a delicious fish stock.
Lightly beat the eggs and pour the strained vegetables and shrimp over them. Add salt and mix well.
Pour some of the frying fat into a suitable non-stick pan and heat it over medium to high heat. Add the tortilla mixture and level it out.
If you are a beginner, reduce the heat after you see that the egg turns white at the edges. Wait 4-5 minutes and lift it slightly to see if the bottom has already turned golden brown.
If so, cover with a plate or flat lid and flip the tortilla onto it, then slide it back into the pan to cook on the other side, by increasing the heat.
After it aquires a golden brown color on the other side, remove and place it onto a plate again, by sliding it.
The tortilla with vegetables and shrimp is ready.
