Have you heard about “spring garlic”? Also called garlic scapes or green garlic, these sprouts are actually immature garlic, which was early harvested (before the cloves form in the bulb). The flavor and aroma is very similar to that of already ripe garlic but much more delicate and a little sweeter. One of the most common ways to consume them is with eggs, either scrambled, in an omelette or as it’s called in Spain, “tortilla”.
Ingredients:
A bunch of spring garlic
4 eggs
Extra virgin olive oil and salt
Chop the spring garlic, discarding both ends. Heat a little extra virgin olive oil in a small pan and brown them over moderate heat for no more than 5 minutes. Beat the eggs in a bowl, add the garlic sprouts and a little salt to taste. Cook briefly in the pan (the time varies according to how curdled we want the omelette). Halfway through cooking, flip the tortilla: place a plate on top of the pan, flipping it over to leave the tortilla on the plate, and slide it back into the pan.
Or alternatively, close one half over the other with a spatula to obtain an omelette, as in the description photo.
Tips and tricks:
1. If you want to try some delicious alternatives, you can also add Serrano ham or mushrooms to the mixture.