Tortilla de Barbatusca from Ocaña

Prepare the ingredients Keep the prepared petals and eggs refrigerated at or below 4°C until needed. Drain the petals according to the producer’s directions; do not rinse unless the package instructs you to. Finely chop the onion, green tomato and garlic. Crack the eggs into a clean bowl.

Cook the guiso Warm the oil in a large skillet over medium heat. Add the onion and cook for 4–5 minutes, stirring, until soft and translucent but not browned. Add the green tomato and garlic. Cook for 3–4 minutes, stirring, until the tomato softens and excess liquid has mostly evaporated.

Warm the petals Fold the drained petals into the guiso and heat for 2–3 minutes, just until hot. Spread the mixture evenly over the skillet. Keep the heat moderate so the petals and aromatics do not scorch.

Add the eggs Beat the eggs with the salt and pepper just until combined. Pour them evenly over the flower mixture. Lower the heat to medium-low. As the edges set, draw them gently toward the center with a spatula and tilt the skillet so liquid egg fills the gaps.

Cook until fully set When the base is set, cover the skillet and cook gently until the center is no longer runny. For a thicker tortilla, carefully turn it onto a large plate and slide it back into the skillet to finish the other side. Check the center with a clean food thermometer; cook to 71°C. Do not serve undercooked or liquid egg.

Rest and serve Remove the skillet from the heat and rest the tortilla for 2 minutes so it can be sliced cleanly. Cut into four portions and serve hot, with Ocañera corn arepa if you have it. Refrigerate leftovers in shallow containers within 2 hours; use within 3–4 days and reheat to 74°C.