Spanish egg-white omelette with young garlic

Tortilla española de claras y ajos tiernos

A new spin on an old classic, this omelette is so satisfying and flavoursome it’s hard to believe there is no egg yolk involved.

SERVES 1–2

3 egg whites (free-range)

1 teaspoon capers, rinsed, drained and coarsely chopped

1 sun-dried tomato, roughly chopped

2 stems young garlic shoots (also known as wild garlic, alternatively use spring onions/scallions)

olive oil, for frying

1 anchovy fillet

Whisk the egg whites along with a pinch of sea salt flakes in a very clean bowl to form soft peaks. Add the capers and sun-dried tomato to the egg whites, fold through and set aside.

Finely chop the wild garlic then heat a dash of the olive oil in a non-stick frying pan over medium heat. Add the garlic and anchovy and sauté for a few minutes, until the anchovy has dissolved.

Add the egg white to the pan and stir gently to combine all the ingredients. Pat gently to even out the mixture and cook for 2–3 minutes. Turn over carefully using a spatula and cook for another 2–3 minutes until golden-brown and just cooked through. Season with freshly ground black pepper and serve.