Spanish Tortillas are amazing and really versatile. Here’s a little spring twist: Wild Garlic Tortilla. As an added bonus, this cheesy garlicy goodness is the best leftoer recipe for using leftover potatoes and cheese from raclette night. So here we go:
- 1-2 handfuls of wild garlic
- 5-6 eggs
- 40-80g cheese (whatever kind you have)
- 500-700g potatoes (pre-cooked)
- Salt and pepper
Cut the potatoes into slices. Add to a pan with olive oil and fry for 1-2 minutes on both sides until brown. Seasonal with ca. 1-1.5 teaspoons salt (don’t be shy with it, potatoes can handle a lot of salt).
Reduce to medium heat.
Roughly chop the wild garlic. In a separate bowl, add the eggs, the cheese and the wild garlic. Season with salt and pepper and mix everything together. Evenly spread out the potatoes in your pan. Pour the egg mixture over the potatoes, cover the pan with a lid.
Fry tortilla over medium heat until eggs set. Turn with the help of a plate and fry on the second side until golden brown. Cut tortilla into pieces, serve with salad (optional) – and enjoy!