Broad bean spanish omlette with mint.
The Spanish tortilla made with potatoes is universally known, but tortillas are also regularly made with other vegetables, peas, green garlics, peppers and beans, as in this case. Really any flavoursome vegetable that is not to wet to hold the cake shape can make a tortilla, or a combination of vegetables of course.
The fresh broad beans from my huerta or vegetable garden are sweet and tender, perfect for this dish.
For 2 portions
220 grams broad beans
1 -2 tablespoons of olive oil
small bunch of mint – finely chopped
salt and freshly ground black pepper
Blanch the beans by pouring boiling water over them and leaving them to steep for five minutes. Drain.
Break the eggs into a bowl and beat lightly to mix.
Add the beans and mint. Season well with salt and pepper.
Heat 1 tablespoon of oil in a small non stick pan. When hot add the egg mix, turn the heat low and cover.
After about five minutes of cooking check how the omlette is cooking. With a spatula pull the egg slightly away from the sides and towards the middle.
Cover again and leave to cook for a few more minutes.
Once you can see that the tortilla is cooked at the edge, but not quite cooked through in the middle, its time to turn it over.
With a spatula make sure that the tortilla is loose from the pan. Put a plate over the pan and in one quick movement invert the pan over the plate.
Return the pan to the heat and add the other spoon of oil, slide the tortilla back into the pan to cook the second side. This will only take three to four minutes.
Turn the tortilla onto a plate and enjoy with a fresh salad….or two.