Potato and Wild Garlic Tortilla-ish

This tortilla was a happy mistake I made for lunch one day when the sun was out and the wild garlic had only recently popped. It's at its best cooled and sliced on a toast with mayonnaise, if you ask me. But maybe you've got other ideas.

Ingredients:

1 large waxy or all-rounder potato (I used an alouette potato because that's what I had) - sliced thinly (approx 3mm)

Olive oil

1 medium-to-large onion - sliced into half moons

Handful of wild garlic

6 eggs

Salt & pepper

Method:

Heat a frying pan on medium heat, then add enough oil to cover the bottom.

Add the potatoes to the pan and let them brown slightly, moving and turning them occasionally so they all have a chance to brown a bit.

When the potatoes are starting to look like they've got some colour, add the sliced onions and sprinkle with salt.

Stir the potatoes and onions for a few minutes, until the onions begin to soften a bit.

Now. Grab a lid for the frying pan and pour a splash of water in (just a couple of tablespoons). Cover quickly and let the potatoes and onions steam a little. You want it to be little enough water to steam itself away. Once they have steamed for a minute, check with a fork to see if the potatoes are cooked. Repeat the process until they're just about soft enough to eat.

Add the wild garlic and give it all a stir.

Whisk the eggs in a bowl with a tablespoon of olive oil, salt, and pepper, and pour over the potatoes. Try to make sure the potatoes are as even as possible.

Cover with the lid and let it cook for five minutes, then check if the top is firm. If it's still liquid, cover again until it firms up.

When it is firm, I like to flip the tortilla onto a plate and slide it back into the pan to brown the other side, but if the top is firm and you're hungry, the last step can be omitted.