To make the Tortilla Española, heat a large nonstick frying pan with a medium heat and pour in ⅓ cup extra virgin olive oil, after 2 minutes add in the 3 yukon gold potatoes (cut into small ¼ inch thick slices) and the large onion finely diced, mix the potatoes & onions with the olive oil and cook for about 15 minutes, or until the potatoes are light golden brown and fully cooked through, then season with sea salt and lower the fire to a low-medium heat, pour in 6 large organic eggs that have been whisked and seasoned with sea salt & black pepper, mix the mixture around so everything is evenly divided, after 3 minutes run a spatula through the outer edges of the pan to ensure the eggs are not sticking, after 5 to 6 minutes place a plate over the pan (mine was a bit smaller than the pan so it fit on top like a glove) and flip, slide the uncooked part of the tortilla back into the pan cook for another 5 to 6 minutes, then transfer to a serving dish and serve

To make the Tortilla de Espinacas y Ajo, heat a large nonstick frying pan with a medium heat and pour in 2 tbsp extra virgin olive oil, after 1 minute add the fresh spinach into the pan, add in batches to not over-crowd the pan, once all the spinach has been added and it has welted add in the 5 cloves of garlic finely minced and season with sea salt & black pepper, mix together and cook for 1 minute, then lower the fire to a low-medium heat and pour in 6 large organic eggs that have been whisked and seasoned with sea salt & black pepper, mix the mixture around so everything is evenly divided, after 3 minutes run a spatula through the outer edges of the pan to ensure the eggs are not sticking, after 4 to 5 minutes place a plate over the pan (again, mine was a bit smaller than the pan so it fit on top like a glove) and flip, slide the uncooked part of the tortilla back into the pan cook for another 4 to 5 minutes, then transfer to a serving dish and serve

To make the Tortilla de Champiñones y Cebolla, heat a large nonstick frying pan with a medium heat and pour in a ¼ cup extra virgin olive oil, after 2 minutes add in the 15 button mushrooms (cut into ¼ inch thick slices) and the large onion finely diced, mix the mushrooms & onions with the olive oil and cook for about 5 minutes, or until the onions are translucent and the mushrooms are soft, then season with sea salt & black pepper and mix together, lower the fire to a low-medium heat and pour in 6 large organic eggs that have been whisked and seasoned with sea salt & black pepper, mix the mixture around so everything is evenly divided, after 3 minutes run a spatula through the outer edges of the pan to ensure the eggs are not sticking, after 5 to 6 minutes place a plate over the pan and flip, slide the uncooked part of the tortilla back into the pan cook for another 5 to 6 minutes, then transfer to a serving dish and serve

To make the Tortilla de Espárragos y Cebolla, heat a large nonstick frying pan with a medium heat and pour in 2 tbsp extra virgin olive oil, after 2 minutes add in the bulb of the spring onion (finely diced) and the 20 stalks of fresh asparagus (cut into 1-inch pieces), mix the asparagus & onions with the olive oil and cook for about 3 minutes, or until the onions are translucent and the asparagus are lightly cooked, then add the tubular green leaves from spring onion (roughly chopped) and season with sea salt & black pepper, mix together, then lower the fire to a low-medium heat and pour in 6 large organic eggs that have been whisked and seasoned with sea salt & black pepper, mix the mixture around so everything is evenly divided, after 3 minutes run a spatula through the outer edges of the pan to ensure the eggs are not sticking, after 4 to 5 minutes place a plate over the pan and flip, slide the uncooked part of the tortilla back into the pan cook for another 4 to 5 minutes, then transfer to a serving dish and serve