Courtesy of the great Mark Hix and The Independent, this one. A sublime case of serendipity, I came upon the recipe having just picked up a bunch of wild garlic leaves from the local farmers' market, along with the Sunday papers.
Foraging and city life aren't likely bedfellows (blackberry picking on Walthamstow Marshes is about as 'wild' as I get), so Britain's finest hedgerow, orchard, and woodland treats rarely find their way on to my plate.
This is the first time I've tasted or cooked with wild garlic leaves, I'm ashamed to say, but - thanks to 'lordmelbury' tweeting that Epping Forest is groaning with the stuff - it won't be the last. Keeping it simple, combining them with organic eggs and new season's Jersey Royals, is definitely the way to go. Although they smell pungent, once cooked the leaves mellow and add a delicate piquant garlicky-herby lift to the buttery, rich eggs.
By the way, I didn't bother peeling the potatoes. And, I would shred or chop the leaves rather than leave them whole: I couldn't encourage them to spread evenly through the omelette mixture. This is noticeably flatter than Hix's creation, as I only had a large frying pan. A smaller frying pan, as he suggests, would make two thicker tortillas.
If you find wild garlic flowers, use these to garnish the tortilla.