Raymond Blanc serves up new potato and chorizo tortilla for a tasty Springtime meal on Kew on a Plate.

Raymond says: “Many countries have their own version of an open omelette. The Italians have frittata, the Spanish tortilla. In France it is Spanish omelette. Traditionally it wouldn’t be new season potatoes used in this dish – it would be bigger main crop potatoes – but I wanted to celebrate the first of the early potatoes and they work surprisingly well.”

Th ingredients are: 3 tbsp olive oil, 400g Jersey Royal potatoes, quartered, 1 onion, diced, 1 garlic clove, finely chopped, 2 bay leaves, 1 thyme sprig, 1 rosemary sprig, pinch of Espelette pepper or smoked paprika, pinch sea salt, 120g cooking chorizo, cut into small dice, 15g flat-leaf parsley, finely chopped, 80g spinach, chopped and 8 free-range eggs, beaten.