Ingredients
- 1 head garlic, papery skin removed, halved horizontally
- 1 head bay leaf
- 5 tablespoon spanish extra-virgin olive oil
- 8 tablespoon large eggs
- 1 tablespoon chopped fresh parsley
Preparation
Baking Directions:
The day before you plan to cook the tortilla, place the beans in a bowl and cover with cold water.
Set aside to soak overnight at room temperature.
The next day, drain and rinse the beans.
Put the beans in a pot, add 1 1⁄2 quarts of water, the garlic, bay leaf, and 2 tablespoons of the olive oil and bring to a boil over medium-high heat.
Reduce the heat to a low simmer for 1 hour or until the beans are tender.
Drain the beans, discard the garlic and bay leaf, and set aside.
Working in batches, heat 1 tablespoon of the olive oil in a sauté pan over medium heat.
Spread half of the white beans in one layer and cook until lightly browned on one side, about 3 minutes.
Add half of the scallions and sauté for 1 minute.
Repeat with the remaining beans and scallions, adding another tablespoon of oil if necessary.
Set the beans aside and keep warm.
Heat 1⁄2 tablespoon of the olive oil in a 6-inch nonstick sauté pan over medium heat.
Lightly whisk the eggs in a bowl, then pour one-quarter of the eggs into the sauté pan.
Run a spatula around the edge of the eggs and shake the pan vigorously to prevent the tortilla from sticking to the pan.
Spread one-quarter of the beans across the eggs and cook until the eggs are just set.
The tortilla should remain a little runny in the center.
Slide the tortilla onto a warm plate, garnish with parsley, and add salt to taste.
Repeat with the remaining eggs and beans, adding more olive oil to the pan when needed (you should have 4 tortillas).
Tips:
This is an open-face tortilla where the eggs should be a bit runny.
If you'd like the eggs cooked through, flip the tortilla and cook for 30 seconds more.
Note the beans require presoaking.