Spanish Tortilla with Spinach, Asparagus, Zucchini and Goat Cheese

I adapted a traditional Tortilla Espanola recipe to be a bit quicker and also incorporate some of the produce from my CSA box. I had just bought some gorgeous Cypress Grove Purple Haze Chevre and thought it would be nice in this dish; the lavender and fennel pollen coating the cheese gave it a nice note. You can use regular chevre and a little herbes de Provence to get a similar flavor.

Spanish Tortilla with Spinach, Asparagus, Zucchini and Goat Cheese
6-8 servings

1 red onion
6 new red potatoes
4 cups spinach
2 zucchini
6-8 stalks asparagus, chopped
4 tablespoons olive oil
3 tablespoons butter
3 cloves garlic, minced
Salt and freshly ground pepper
8 eggs, lightly beaten
1 3-inch round goat cheese, crumbled
2 tablespoons chopped fresh cilantro or parsley
½ teaspoon herbes de Provence

Preheat oven to 375°F.

Slice the potatoes and zucchini into 1/8-inch thick slices, using a slicer or mandolin. Thinly slice the onions on the slicer. Chop the asparagus into ½ inch thick slices, including the crowns.

Bring a large pot of water to a boil and add salt, to taste. Add the zucchini slices and cook until just done, about 2 minutes. Use a strainer to remove from the water and place in an ice bath to cool. Add the potato slices to the boiling water and cook until just tender and cooked, about 4 minutes. Remove from the water and add to the ice bath. When cool, drain the zucchini and potatoes thoroughly.

Add the spinach to the boiling water until cooked, 2-3 minutes. Drain and rinse under cool water. Squeeze as much water as possible from the cooked spinach, then chop. Mix into the potato and zucchini mixture.

Heat 2 tablespoons of the olive oil in a medium sauté pan over medium heat. Add the onions and cook until soft and caramelized. Add garlic and cook for 2 minutes. Add the herbes de Provence and asparagus and season with salt and pepper. Cook for 2-3 more minutes.

Add the zucchini, spinach and potatoes and cook for 5 minutes, stirring occasionally. Remove from the pan (this can be done up to 1 day ahead. Bring vegetables to room temperature before proceeding). Add the butter and remaining olive oil to the pan; when the butter melts stir to make sure the oils have coated the pan. Add the vegetables back into the pan in an even layer. Add the eggs and stir into the potatoes. Cook for 2-3 minutes, then add chunks of the goat cheese and the chopped cilantro; stir into the potatoes. Turn down the heat and cook until the eggs are firm on the bottom and is set around the edges. Place the pan into the oven for 20 minutes or as long as needed to finish cooking. Let cool for 5 minutes, then flip onto a serving plate and slice into serving portions.