This is a great dish for a potluck because itís impressive to look at, and can be prepared ahead and served at room temperature. Made with inexpensive eggs and foraged ramps, it also wonít break the bank. It was previously published in "From Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce," Third Edition (Jones Books, 2004).
Finely chop ramp stems and leaves into separate piles. Beat eggs in a bowl with salt and pepper to taste. Heat broiler.
Heat 2 tablespoons olive oil in 9- or 10-inch non-stick skillet over medium flame. Add ramp stems and saute 2-3 minutes. Add ramp leaves and half the rosemary; saute until wilted, another 1-2 minutes. Season to taste with salt and pepper. Remove mixture to a bowl. (Alternatively, chop the green onions and saute briefly in the oil).
Wipe out skillet, add another 2-3 tablespoons oil and heat over high flame. When oil is hot, add the beaten eggs all at once. As they begin to set on the bottom, pull the eggs with a spatula toward the center of the pan so that more liquid gets exposed to the pan bottom and cooks. Continue this for a minute or two, then scatter the ramp mixture into the egg mixture. When most of the egg has set, reduce heat to low and cook several minutes. Neatly shape the outer edge of the tortilla with a spatula, then arrange olives around the outer rim, pressing them lightly into the tortilla. Set under broiler to finish the cooking; this will take 2-3 minutes, so watch carefully. When tortilla is cooked and starting to brown, remove it from the oven and sprinkle with remaining rosemary.
Let stand 10 minutes or bring to room temperature before serving. Garnish with whole ramps or rosemary sprigs. Makes 6 servings, or 10-12 appetizer servings.
Copyright by Terese Allen