Here is a Spanish recipe for a broad bean omelette – tortilla de habas. Another really famous and really perfect Spanish recipe is the classic “Spanish omelette” (“Tortilla”), and here we have one with broad beans and without the potatoes. The classic Spanish omelette consists of a thick egg omelette made with potatoes and fried in olive oil and is called “Tortilla de patatas”. Sometimes other ingredients such as onion are added, although purists consider that the result is not authentic. According to legend, the tortilla first originated during the siege of Bilbao when Carlist general Tomás de Zumalacárregui created the “Tortilla de Patatas” as an easy, fast and nutritious dish to satisfy the scarcities of the Carlist army. Although it remains unknown whether this is true, it appears that tortilla came to prominence during the early Carlist wars. I personally love making a huge Spanish omelette. That way after I have shared it out with all the family I still have some left over in the fridge to eat later cold in a baguette.
INGREDIENTS 10 oz frozen broad beans 4 tbsp olive oil 1 small onion, chopped 1 garlic clove, chopped 4 eggs
Salt and pepper, to taste
Heat 3 tbsp of olive oil in a frying pan and sauté the onion and garlic for a few minutes. Add the broad beans, turn in the oil and leave to cook for about five minutes. Remove from the heat and drain. Beat the eggs, season with salt and pepper and add the beans.
Place the remaining tablespoon of olive oil in a frying pan and heat. Add the egg and bean mixture. When the first side is set, turn over by placing a plate over the frying pan and turning to place the omelette on the plate. Then slide back into the frying pan to cook it on the other side. Serve tortilla de habas hot or cold.