We love cooking! And so we’ll be sharing some of our favourite recipes for our favourite Spanish dishes here from time to time. As it is almost spring we thought we’d start with a spring-veggie twist on a Spanish classic – the tortilla de patatas.

The important thing to know about making a great tortilla de patatas is that you should start with very good olive oil and not be afraid to use it. A traditional tortilla is simply potatoes and egg, but we wanted to give you a jump start on doing your own tortilla creations…

Ingredients

• one bunch of fresh asparagus
• one large or two medium (slightly waxy) potatoes, peeled and sliced
• 6 free range eggs
• sliced roasted red peppers
• 1 small onion, finely diced
• sea salt & freshly ground black pepper
• olive oil (lots of it)

Steam the fresh asparagus until tender, then slice into 1 inch bits and set aside. Cut the onion in half lengthwise, then slice finely. Using a 22cm skillet, sauté the potato slices in an abundant amount of olive oil on medium heat, turning occasionally. Halfway through cooking add the onion slices and continue cooking until onions are transparent and the potatoes are cooked through and tender. Remove potatoes and onions to one side and add salt and pepper to taste. Drain olive oil to one side, keeping a bit to cook the tortilla.

Break the eggs into a large bowl and whisk them around until light and frothy. Slice up the roasted red peppers, and add them to the eggs with the cooled cooked asparagus, potatoes and onions. Mix well.

Heat up the same skillet you used to cook the onions and potatoes, adding a bit more olive oil if necessary. When the pan is well-heated pour in the egg mixture and immediately turn the heat down to med-low. Cook until the omelette is almost firm, shaking pan occasionally so it doesn’t stick. Slide omelette onto a plate, invert pan over top, and flip it back into the pan. Continue cooking until the tortilla is set. Place plate over pan, flip the tortilla one more time, and you’re done. Let cool before serving.