Potato Tortilla and Spanish Salad Recipe

Ingredients

• ¼ cup olive oil, plus extra
• 1 onion, thinly sliced
• 300g desirée potatoes, peeled and very thinly sliced
• 5 eggs, lightly whisked
• 1 bunch asparagus, halved lengthways
• 1 cup rocket leaves
• ½ cup cannellini beans
• 2 tbsp sherry vinegar
• 2 tbsp slivered almonds, toasted
• ¼ cup shaved manchego cheese