Our gluttonous ramp-age continues as we scramble to exploit our last locally-foraged (and free!) crop of fresh ramps before moving to the Northwest. Ramps are traditionally served with ham, potatoes, eggs, or a combination thereof. Since using bacon for another ramp feature felt a little like cheating, I got to day-dreaming about ramp-y frittatas and such when I realized I hadn’t made a tortilla Española since high school… Why not use ramps in this classic Spanish potato omelet? I’m sure a wayward Spaniard or two have made their way to Appalachia at some point, only to find an Eldorado littered with stinky, delicious wild alliums. Time to start writing the movie script…

Of course, a few more adjustments were in order to...