José Pizarro's Nettle and Goat's Cheese Tortilla Recipe
Renowned chef José Pizarro shares his innovative recipe for a nettle and goat's cheese tortilla, blending traditional Spanish flavours with foraged ingredients. This dish offers a creative take on the classic Spanish omelette, perfect for spring dining.
From Wild Plant to Culinary Delight
Growing up in the small village of Talaván in Extremadura, Spain, José Pizarro never imagined eating nettles. As a child, he viewed them as wild plants to avoid, often getting stung while playing in the fields. It was only after moving to the UK that he discovered their culinary potential, which surprised him greatly. Now, whenever he visits his mother, Isabel, he notices nettles everywhere, sparking a sense of nostalgia and innovation. Reflecting on this, Pizarro mentions with a smile that he will be cooking at this year's Chelsea Flower Show, surrounded by magnificent plants and gardens, though perhaps not too many nettles on display.
Recipe Details
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serves: 6
Ingredients
- 500g new potatoes, cut into 3mm-thick slices (about the width of a £1 coin)
- 175ml olive oil
- 150g nettle leaves (young ones, ideally), or wild garlic leaves
- 6 large eggs
- Sea salt and black pepper
- 100g soft goat's cheese, crumbled
- 2 tbsp chopped chives
Instructions
- Place the sliced potatoes and oil in an 18cm nonstick pan. Cook gently for five to six minutes, until the potatoes are tender when pierced with a knife. Remove the potatoes with a slotted spoon and pour the oil into a jug.
- Meanwhile, blanch the nettles or wild garlic in boiling water for 30 seconds. Drain, refresh under cold water, and drain again. Once cool enough to handle, roughly chop the leaves.
- Beat the eggs in a large jug, season generously with sea salt and black pepper, then add the warm potatoes and chopped greens. Mix well, then stir in the crumbled goat's cheese and chopped chives.
- Pour two tablespoons of the reserved oil back into the pan and heat over a medium-low flame. Add the egg mixture and cook gently for six to eight minutes, until the tortilla is just set around the edges but still quite juicy in the centre.
- Run a spatula around the outside to loosen the tortilla. Place a flat plate over the top of the pan and carefully flip the tortilla onto the plate. Quickly but gently slide it back into the pan uncooked side down, using the spatula to tuck the edges in and under the sides to achieve that lovely, rounded, traditional tortilla shape.
- Leave to cook for another two to three minutes, then slide out onto a clean serving plate. Slice and serve, perhaps accompanied by a sharp green salad for a refreshing contrast.
This nettle and goat's cheese tortilla showcases how wild ingredients can transform a familiar dish into something extraordinary, blending Spanish culinary heritage with modern foraging trends.
