Slice the asparagus stalks into 1 cm pieces, keeping the tips whole. Cook the stalks in boiling salted water for 2 minutes until just tender. Drain and refresh in cold water. Repeat with the tips. Pat both dry and keeping the stalks and tips separate, set aside.
Heat 1 tsp oil in a 30 cm ovenproof frying pan and cook the potatoes, turning often, for 8-10 minutes until golden and tender. Remove the potatoes and set aside. Add 1 tbsp oil to the pan and cook the onion for 8-10 minutes until golden. Stir in the paprika , cook for 1 minutes, then take off the heat.
in a large bowl, combine the eggs, cream, flour, cheese, salt, mustard and Tabasco. Stir in the asparagus stalks (reserve the tips) onion and parsley.
Heat the remaining oil and butter in the pan. Pour in the egg mixture. After 1-2 minutes, stir with a spatula so the uncooked egg moves to the bottom of the pan. Scatter the potatoes and asparagus tips over the top, cover with a lid and cook for 5 minutes, lowering the heat a little. meanwhile preheat the grill to medium high.
Scatter the frittata with the extra gruyere and grill for 5-7 minutes until golden and just set in the centre. Leave in the pan for 5 minutes, then slide onto a wooden board and scatter with the extra parsley.
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|Serving Size: 1 Serving (316g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 142 (40%)|
|Amt Per Serving||% DV|
|Total Fat 15.8g||21 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 219.9mg||68 %|
|Sodium 137.2mg||5 %|
|Potassium 1040.6mg||27 %|
|Total Carbohydrate 40.8g||12 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 35.4g|
|Protein 14.5g||21 %|
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Calories per serving: 357
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