With the official arrival of the new season, I have selected a recipe to share with that will be new to our spring menu. Tortilla Española makes for great snack or to share at fun gatherings, and I often make this in my own home for family and friends.

The dish is traditionally composed of only potato, egg, onion, and seasoning, but with our version I’ve chosen to kick up the flavor by incorporating chorizo and cured ham.You can adjust the recipe to use other vegetables and omit the meats to make it vegetarian as well.

I hope you enjoy my twist on a this classic Spanish tapa.

- Lance Repp, Executive Chef

1/2 cup extra-virgin olive oil, plus more for skillet if needed

3  Yukon Gold potatoes (about 2lbs.) peeled and cut into 1/8 inch slices

1 cup yellow onion, diced

1 cup red, yellow, and green bell peppers, diced small

Coarse salt and freshly ground pepper

6 ounces dried chorizo, cut into 1/4-inch dice(or loose out of casing)

1 cup Serrano ham

10 large eggs, beaten

1. Heat oil in a heavy 8-inch skillet over medium-low heat. Add potatoes and onion, and season with salt. Cover, and cook, stirring often, until potatoes are tender, about 12 minutes. Using a slotted spoon, transfer potatoes and onion to a bowl. Add chorizo, peppers and ham to skillet, and cook, stirring occasionally, for 3 minutes. Transfer chorizo and pan drippings to potato-onion mixture. Reserve skillet.

2. Add eggs to potato-onion mixture, and season with salt and pepper. Lightly coat skillet with more oil if needed, and heat over medium heat. Pour in egg mixture; stir to combine and press to flatten. Cook, running a flexible spatula around the edges occasionally, until edges set and center is slightly runny, 6 to 8 minutes.

3. Place a plate, upside down, over skillet, and invert tortilla onto plate. Slide tortilla, cooked side up, back into skillet.Cook over low heat until completely set in the center, 3 to 6 minutes. Transfer to a serving plate, and let cool slightly before cutting into squares or wedges.