Cut 2 bundles of fresh asparagus (washed & patted dry) into 1-inch (2.50 cm) pieces, discarding about 2 inches (5 cm) from the bottom of each spear, roughly dice 1 large onion and crack 6 eggs into a large bowl, season with sea salt & black pepper and whisk together

Heat a nonstick fry pan with a medium heat and add in ¼ cup (60 ml) extra virgin olive oil, after 2 minutes add in the diced onion and pieces of asparagus, mix with the olive oil, after 6 to 8 minutes and the onion is translucent and the asparagus lightly sauteed, season with sea salt & black pepper, mix together and remove from the heat

Add the asparagus & onion into the bowl with the whisked eggs, mix together until well combined

Heat the same pan with a low to low-medium heat, add in 1 tbsp (15 ml) extra virgin olive oil and the egg & vegetable mixture, spread the mixture around so it´s all evenly spread out, after 2 minutes run a spatula through the outer edges of the pan, this is to ensure the eggs are not stuck to the pan

After 5 minutes it´s time to flip the tortilla to cook the other side, use a plate that is slightly smaller than the pan, place it over the pan, then put one hand on the plate and with the other hand hold the pan and flip into the plate, slide the tortilla back into the pan to cook the other side, gently compact the tortilla from the outer edges towards the center, this gives it that classic rounded edge

After a total cooking time of 10 minutes, that´s 5 minute per side, the tortilla should be perfectly cooked, remove from the heat and transfer into a serving dish, serve next to a crusty baguette, enjoy!