• fine sea salt
• ½ brown onion
• 1 garlic clove
• 3 bay leaves
• 500 g (1 lb 2 oz) raw prawns (shrimp), peeled and deveined
• 300 g (10½ oz) nettles (available from produce markets and select grocers)
• 12 eggs
• 60 ml (2 fl oz/¼ cup) olive oil

Pour 2 litres (70 fl oz/8 cups) water into a saucepan. Add some sea salt, the onion, garlic clove and bay leaves and bring to the boil. Add the prawns and cook for 1 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 1 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 1 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 1½ minutes 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 onto the plate. Carefully slide the tortilla back into the pan, uncooked side down. Cover and cook for another 2 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.