Saute potatoes and onion and 2 tablespoons of oil until they are soft enough to break up the the edge of a spatula. Add breadcrumbs and asparagus and mix well. Add seasonings and eggs. If your pan is large enough at this point make a large omelette and cut into wedges and serve. If not oil a omelette pan and pour 1/4 of the mixture into the pan and make 4 individual omelettes.
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