Place the sweet potato and asparagus to cook for 5 minutes. Reserve.
In a frying pan, place the onion in half moons and sauté with the olive oil. Add the sweet potato and asparagus. Let it sauté for another 2-3 minutes. Season with salt and black pepper to taste.
Add the cooked rice to the pan.
In a bowl, beat the eggs and add to the remaining ingredients. Cover the frying pan and let it cook for 2-3 minutes.
Turn the tortilla over and let it cook for a few more minutes. Let cool and cut into slices.
Serve with lettuce and cherry tomatoes (optional).
