Using all the amazing ingredients from my foraging experience in the previous episode, we put together the most beautiful, tastiest Spanish omelette with the help of one of the best tortilla cooks on the island. This is served with a stunning vibrant salad of handpicked persimmons, pomegrantes and local buratta – filmed at our favourite organic farm, Can Pere Mussona…

The perfect tortilla with sobrasada, mahon cheese & honey

Ingredients (Serves 4 as a meal, 8 as tapas)

300ml olive oil

1 medium white onion, finely sliced

600g waxy potatoes Jersey Royals or Charlottes, peeled, halved and cut into thin slices (like thick crisps)

6 large free range eggs, beaten

50ml full fat milk

1 teaspoon baking powder

Salt and pepper

Optional fabulous topping…

100g sobrasada (or chorizo crumbled)

50g mahon cheese (or manchego, parmesan) shaved

Drizzle of raw honey

Optional wild edible flower to decorate (I used flowering rocket & viola)

Method

1. Heat the olive oil in a large frying pan over a medium flame, add the potato and cook gently for 15 minutes until soft. Add the onions to the pan – if it seems overcrowded, you can cook them in a couple of batches. Cook until the vegetables are tender and on the point of falling apart, then drain well (you can keep the oil).
2. In a separate mixing bowl add the cooked potato and onion to the beaten eggs, season well, and leave to stand for 10 minutes, or longer if you prefer a stronger onion flavour. Now add the milk and the baking powder.
3. Put a smaller pan (about 20cm) over a medium heat and add 2 tablespoons of the reserved oil. When hot, add the mixture – it should almost fill the pan. Gently stir away from the edge of the pan until it looks and feels about two thirds set.
4. Place a plate, or a saucepan lid, over the pan, and invert it so the tortilla flips on to the plate. Slide it back in, tipping any liquid egg in with it. Cook until it is springy to the touch: be careful not to overcook it: it should still be slightly runny in the middle.
5. Now heat a dry frying pan and add the crumbled sobrasada, cook until the fat runs out and it starts to slightly brown. Place the cooked sausage on top of the tortilla along with the delicious fat (this will sink into the tortilla). Now sprinkle over the shaved cheese, drizzle with honey and decorate with wild edible flowers (if you can get some) otherwise pea shoots or watercress will be lovely also.

Persimmon, pomegranate & burrata salad with dukkah

Ingredients (Serves 4)

Dukkah:

50g of mixed pistachios, almonds and hazelnuts

1 tablespoon coriander seeds

2 tablespoons sesame seeds

1 teaspoon cumin seeds

1/2 teaspoon fennel seeds

1/2 teaspoon pink peppercorns

1/2 teaspoon sea salt

For the salad:

2 large persimmons, ripe but firm – thinly sliced

1 ball of burrata (or a good quality fresh mozzarella)

1 small radicchio lettuce

1 pomegranate – prepared

handful mint leaves

For the dressing:

60ml – pistachio good olive oil

Juice of half a lemon

1 tablespoon pomegranate molasses

Method

1. First of all make the dukkah: In a medium-sized dry pan add the coriander, sesame, cumin, and fennel. Toast over a medium-low flame, shaking the pan until the seeds are golden and fragrant. Let cool completely then pound the peppercorns in a mortar and pestle, then add the cooled seeds and grind coarsely. Finely chop the mixed nuts and stir into the spice mix with the salt.
2. For the dressing combine 2 tablespoons lemon juice, pomegranate molasses, salt, and pistachio oil in a smallish jar and shake to combine. Taste, adding more salt or lemon if you feel it needs it.
3. In a large bowl, toss the radicchio leaves with just enough dressing to coat them lightly. Lay them on a large and top with the sliced persimmons, pomegranate, and dot with the torn burrata. Scatter over fresh mint leaves and a good sprinkling of the dukkah.