One of my all-time favourites. I love the scent of wild garlic when walking through the woods and for me it thoroughly sparks the beginning of spring.

This is a wild food and because not all of us have access to it, it is available in good shops too.

It’s great to use for pestos, sauces and in pasta or is even fantastic added to roast vegetables to add another depth of flavour .

Here is a really simple, easy lunch/brunch dish that takes minutes and taste yummy. 

Wild Garlic & Chorizo tortilla


  • Wild garlic – 1 bunch or handful, washed well
  • Chorizo sausage – 100g diced into cubes (not too big)
  • Irish Potatoes –  200g, boiled until cooked and then cut into cubes
  • Eggs –  4 large free range
  • Onion –  1 diced
  • Flatleaf parsley  – 2tbs chopped
  • Irish Butter – 50g
  • Irish rapeseed oil


  1. Heat your frying pan (non stick). Add a spoon of rapeseed oil and the butter. When the butter is melted, add the onions and chorizo. Cook and stir regularly until the onions are soft and the chorizo has realised its lovely fat.
  2. Add the potatoes and stir them around the pan until covered in the lovely oils. Now slice the garlic leaves thinly and add to the pan
  3. Beat the eggs in a bowl and season with salt and pepper. Pour the eggs into the pan. Place the pan in a medium oven until the eggs are just set. It should only take a few minutes
  4. Remove from the oven and sprinkle the chopped parsley over the top. Slice and serve, great with a salad and some homemade pickles… enjoy