José Pizarro’s recipe for nettle (or wild garlic) and goat’s cheese tortilla

Have a forage for buttery and tender young nettles (or wild garlic), and turn them into a cheesy, Spanish-style omelette When I was growing up in the small village of Talaván in Extremadura, Spain, we never ate nettles. They were wild plants that grew along the edges of the fields, and the sort you tried to avoid: like many children, I learned about them the hard way, brushing against them while playing and getting stung. It was only when I came to the UK that I first saw nettles used in cook...

By José Pizarro