Ingredients
1/2 pound fresh shelled green peas
2 tablespoons butter
1/2 cup Greek yogurt plus extra for topping
6 duck eggs or 8 chicken eggs
1/2 cup chopped mint, loosely packed
pinch or two of saffron threads, crushed
sea salt and freshly ground black pepper
Toppings
Greek yogurt
chives/chive blossoms
feta cheese, crumbled
Method
Quickly blanch the fresh peas in a pot of boiling salted water, just a minute or two, and then immediately transfer to an ice water bath to stop the cooking. Drain well.
Preheat the broiler. In a medium (~10-inch), ovenproof, non-stick skillet, melt the butter. Add the peas and cook over moderate heat until warm, about a minute.
In a large bowl, gently whisk 1/2 cup of yogurt with 4 duck (or 6 chicken) eggs (reserving 2), mint, saffron, salt and pepper until smooth. Add the last 2 eggs, gently whisk the whites into the mixture, being careful to keep the yolks intact. Pour the eggs over the peas and cook over moderately high heat until just set on the bottom and around the edges, about 4 minutes. Transfer the skillet to the oven and broil 6 inches from the heat for about 2 minutes, until the top of the tortilla is set and lightly golden in spots. Slide the tortilla onto a plate, cut into wedges and top with yogurt, chive/chive blossoms, and feta.
Source: Wild Greens and Sardines
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