Jersey Royal and wild garlic tortilla

Serves 4

(Jason Lowe)

1 large onion, peeled and finely chopped
400g Jersey Royals cooked in their skins in boiling salted water, peeled while still warm and halved or quartered if large
60-80ml olive oil
A good knob of butter
A handful of wild garlic leaves
5 medium free-range or organic eggs, beaten
Sea salt and freshly ground black pepper

Heat half the olive oil in a saucepan and on a very low heat cook the onion for about 10 minutes, without colouring, until it's really soft. Remove from the heat and drain any excess oil into a large frying pan. Put the onions to one side.

Add the butter to the oil in the frying pan and heat up, tip in the potatoes and season. Toss the potatoes for a couple of minutes, ensuring they do not colour, then add the wild garlic and stir for a minute until it has wilted. Transfer to a bowl. Add the eggs and onions and mix with the potatoes, then season with a little more salt and pepper.

Meanwhile, heat a little olive oil in a small non-stick egg pan or an 8in frying pan. Pour in enough of the egg mixture to fill the pan two-thirds up and stir on the heat with a wooden spoon or plastic spatula until the mixture begins to set. Stop stirring so the tortilla colours underneath. Place a plate a little larger than the pan on top of the pan; turn upside down so the tortilla is on the plate, and transfer to a serving dish. If you're using a small frying pan, repeat with the remains of the mixture for a second tortilla.