Spanish cuisine · Breakfast & Eggs

Tortilla de Habas

Spring-like tortilla with young broad beans, spring onion and fresh mint, fried thin.

Ingredients · for 4 servings

• 600 g broad beans (fresh or frozen)
• 8 eggs
• 1 bunch spring onions
• 3 cloves garlic
• 1/2 bunch mint
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Blanch the broad beans in boiling salted water for 3 min., refresh in ice water and peel off the tough skin of each bean — underneath is the bright green kernel.
2. Cut the spring onions into fine rings, finely chop the garlic, and pluck the mint leaves from the stems and cut them roughly.
3. Heat 3 tbsp olive oil in a pan and sweat the spring onions with the garlic over low heat for 3 min. until soft but not browned.
4. Add the beans, cook along for a further 4 min., season with salt and pepper and lightly press with the back of a spoon so about a third of the beans are crushed.
5. Beat the eggs, mix with the mint, the lukewarm bean mixture, salt and pepper, heat the remaining oil in a 24 cm non-stick pan and let the mixture set over medium heat for 5–6 min.
6. Flip the tortilla, finish cooking for 3 min. and serve lukewarm in wedges with a mint leaf on top.