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Wild garlic, potato and chorizo tortilla

  • Serves 2
  • Easy

An earthy and easy wild garlic, potato and chorizo tortilla recipe – perfect for a light lunch

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I really enjoy cooking through spring and early summer. It’s a pleasure, particularly if you’ve gone out and picked a little wild garlic beforehand, and this simple breakfast or lunch dish is no exception. Big flavours and easy to find ingredients make it a pretty, reliable, no-hassle fallback.

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Ingredients

  • handful of wild garlic rinse the leaves
  • good quality chorizo sausage 100g, sliced
  • cooked potatoes 200g, cut into cubes
  • large eggs 4
  • white onion 1, peeled and thinly sliced
  • chopped flat-leaf parsley 2tbs
  • small handful of fennel leaf tops (optional)
  • butter 50g
  • dash olive oil
  • salt and freshly ground pepper

Method

  • Step 1

    Heat a heavy-based non-stick frying pan over a medium heat. Add a dash of olive oil and the butter. When the butter is foaming, add the onions and chorizo. Cook while tossing regularly for six to eight minutes or until the onions are soft and the chorizo has given up some of its well-flavoured fat.

  • Step 2

    Add the potatoes and toss them about the pan. Cook for further four or five minutes. Now slice the garlic leaves thinly and scatter into the pan. Turn everything together.

  • Step 3

    Beat the eggs in a bowl and season with salt and pepper. Pour the eggs over the chorizo and potatoes; give the pan a little shake. At this point you can either gently cook the frittata on the hob or place it in a medium-hot oven until the eggs are just set. It should take only a few minutes to cook through.

  • Step 4

    Scatter with parsley and fennel leaves and serve warm with a simply dressed green salad.

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