"Revuelto de ajos tiernos" (scrambled eggs with garlic ramps) or "tortilla de brotes de puerros salvajes" (ramp omelet) is a Spanish staple in any household or restaurant. In Spain it is served as an appetizer or as an entree dish for lunch or dinner. It always has been very popular.
Ingredients:
1/2 tablespoon olive oil
2 eggs per person
12 onion ramps, finely chopped
salt and pepper
Cut the eggs with an egg cutter. If you don't have one, cut them carefully with another type of cutter or scissors. Empty the eggs and boil the shells so you can fill them with the scrambled eggs.
Whisk the eggs very well. Put the oil and ramps in a sauté pan. Cook for 1-2 minutes and then add the eggs and lower the heat. Whisk continuously to get a creamy eggs because the more you whisk the creamier the eggs become. When done to your likeness, remove from the pan and fill the egg shells.
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