recipe: wild garlic tortilla w/ sautéed wild garlic buds

wild garlic tortilla w/ sautéed wild garlic buds

spanish tortilla - omelette - using wild garlic & onions

IngredientsMakes: 539g (6)

525g		wild garlic tortilla	(recipe below)
14g		sautéed wild garlic buds	(recipe below)

Method

Make the tortilla fist, then sauté the wild garlic buds & dress the omelette / tortilla.

wild garlic tortilla

spanish tortilla - omelette - using wild garlic & onions

IngredientsMakes: 525g (6)

350g		wild garlic
100g		onions
285g	(5)	eggs
4g		garlic granules
2g		AP
2g		salt

Method

Peel & dice the onion then fry on a medium heat until golden and cooked though.

While it cooks . . .

Remove the stalks from the wild garlic - reserve them for any recipe that uses beansprouts.

Blanche the wild garlic for 6mins, then drain & place in cold water.

Once it's cooled enough to handle squeeze dry & chop it up.

It doesn't have to be too fine, just enough to break up the long leaves.

Break the eggs into a bowl and whisk, then add the rest of the ingredients.

For this quantity I used a 20cm / 8" diameter pan that was 5cm / 2" deep

Combine and pour into a well oiled frying pan on a medium high heat.

Draw the outside into the centre to cook thick omelettes, and jiggle the pan to make sure it doesn't stick.

Turn out onto a plate, re-oil the pan and let it heat up properly then slide the omelette back in uncooked side down.

Tuck the edges in and give it the occasional jiggle so it doesn't stick while it finishes cooking.

Turn out onto a warm plate. Job done!

Quick practical video here watch from 2mins.

sautéed wild garlic buds

wild garlic buds gently sautéed in butter

IngredientsMakes: 14g

4g		salted butter
12g		wild garlic buds

Method

Melt the butter in a medium hot pan, add the wild garlic buds.

Toss to coat and warm through. . . . add to dish serve immediately.

Do this as the last step of any recipe.

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