IE 11 is not supported. For an optimal experience visit our site on another browser.

Omelet with white beans and green onions

Servings:
Serves 4 Servings
RATE THIS RECIPE
(0)

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.