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.
“Tortilla de habas”
Ingredients for 4 people:
1/2 kg of fresh broad beans
6 eggs
1 scallion
1 small cup of olive oil
Salt
Preparation:
Peal the broad beans.
Finely chop the scallion.
Boil the broad beans for 10 minutes and drain.
Heat the olive oil in a pan and fry the scallion on low heat.
Add the broad beans and a bit of salt and leave them on the heat until tender.
Whisk the eggs with a bit of salt and add to the broad beans.
Cook the omelette on both sides.
