The omelette recipe we present can be made by exchanging spinach for sarrons (wild spinach), one of the great variety varieties of herbs full of properties and flavours that can be found in our mountains. This time mixed with dried beans.
Wild spinach or mountain spinach is a herb that has traditionally been used as a food and medicinal plant and has been found in Neolithic settlements. Due to the peculiar shape of its leaves, the sarrons are also called Good-King-Henry, poor-man's asparagus, perennial goosefoot, Lincolnshire spinach, Markery, or English mercury.
First, boil the beans (soaked the night before) over low heat for 2 to 2 hours and a half.
In another pot, scald the spinach or sarrons.
Once everything is cooked, take them out and strain them.
Next, sauté the garlic and add the spinach first and then the beans and stir the ingredients.
Finally, add the beaten eggs, a pinch of salt and make the omelette. It's as simple as that.
-1 kg of spinach or sarrons
-3 garlic cloves
-250 g of white beans
The omelette is a popular traditional dish that, like so many others, arrived to Andorra from Catalan gastronomic traditions.
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