Prawn and nettle tortilla -Tortilla de ortigas y gambas

Pour two litres (eight cups) of water into a saucepan. Add some sea salt, the onion, garlic and bay leaves and bring to the boil. Add the prawns and cook for one minute, then drain.

Wearing rubber gloves, pick the nettle leaves from the stems, then rinse.

Bring a large saucepan of water to the boil, add the nettle leaves and blanch for one minute. Drain, refresh in cold water and squeeze dry. Don't worry about the stings on the nettles - they dissolve when cooked.

Place the nettles in a food processor with the eggs and one teaspoon of fine sea salt. Process until blended, then transfer to a bowl. Break the prawns in half with your fingers and mix through the egg and nettle mixture by hand.

Heat the olive oil in a large, non-stick frying pan over high heat. Pour all the prawn mixture into the pan and swirl to cover the base. Using a wooden spoon, draw the outside mixture into the middle for 90 seconds to start to bring the cooked mixture into the centre of the tortilla, then reduce the heat to medium and form nice rounded edges with the spoon. Cook for another minute, then cover the pan with a large plate and invert the tortilla on to the plate. Carefully slide the tortilla back into the pan, uncooked side down.

Cover and cook for another two minutes, then remove from the heat and place on a warmed dish. Cover tightly with plastic wrap and allow to stand for 20 minutes.

Serve the tortilla at room temperature with a cold beer, a lightly chilled godello or even a white rioja.

Makes 12 tapas serves or 6 entree-like portions