borratxets (wild greens) omelette
Borratxets are the first broad beans that sprout, around the month of February. Since the pod is tender and the bean is still small, the whole thing is eaten. Their season, depending on when they’re planted, runs from February to March.
This recipe is part of the White Paper of Gastronomic Tourism in Tortosa and was taken from the book La Cuina senzilla, Tortosa, by Clara Segarra, Magdalena Gràcia, Cinta Curto, and Maribel Anguera (Ed. El Farell, 2016). It was prepared at the Hospitality School of the Dertosa High School in Tortosa by chef Margaret Nofre.
ingredients
6 tender garlic cloves
6 eggs
Salt and oil
PREPARATION
Video featuring the traditional Tortosa recipe for borratxets omelette. Recorded at the Hospitality School of the Dertosa High School in Tortosa, presented by chef Margaret Nofre.
.
step by step
1
Peel and cut the tender garlic into pieces about one centimeter long
2
Remove both ends of the borratxets and cut them into 4–5 centimeter pieces
3
Put oil in a pan and add the borratxets, cover, and stir occasionally. Halfway through cooking, add the tender garlic and continue frying.
4
Beat the eggs and lightly salt them. Then, remove the excess oil from the pan and add the beaten eggs, making sure the borratxets are well incorporated.
5
Let the omelette cook over medium heat for 4–5 minutes, then flip it and cook for another 3–4 minutes. Once cooked on both sides, transfer it to a plate and serve.
