I always loved nettle omelette, a childhood memory that in easter times tasted like spring in the countryside. But the idea to wrap it up in a crispy puff pastry is a recent gift that Patrizia gave me. Really a surpring way to enhance an old recipe. The unique nettle taste makes slowly its way through sweet pastry, to blow up and last in your mounth.
- 400 gr nettle leaves (Urtica dioica)
- 3 eggs
- Salt and pepper
- 1 sheet of Puff pastry
Boil nettle leaves in salted water for about 5 minutes. Then drain and chop (nettle water is really healthy, so you can drink it instead of throwing it away!). Break 3 eggs into a bowl, and beat with a fork. Whisk in the chopped nettle, salt and pepper to taste.
Heat a nonstick omelet pan over medium-high heat. Add the olive oil. Pour in the mixture and swirl the pan to distribute it evenly over the surface. As soon as the eggs are set on the bottom and barely runny on top, turn off the stove and let the omelette cool down. Than put it down gently over the puff pastry sheet and roll it all. Bake at 180°C (356°F) for about 15 minutes.