April is peak egg season in Spain. The days are warmer and longer, and the hens are at their best, fattening up on the plentiful grasses and grubs. According to Camila Loew, THE EGG is "the best ingredient there is". Join her for this online class to cook some of Spain’s most beloved egg dishes.

Camila will treat us to Tortilla de Calabacín, the lesser known (and less heavy) omelette cousin to the ubiquitous tortilla española. You’ll learn to make the famed Huevos Rotos, broken up fried eggs served atop pan-fried potatoes. Keep it vegetarian or garnish with bacon or Serrano ham (or more veggies) as you like. You’ll be utterly seduced by Camila’s Homemade Mayo, which will be great with your tortilla. We’ll finish up with a dessert of satiny Crema Catalana.

Invite some friends or family to join, and sit down at the end of class for a fantastic Saturday lunch or brunch.