Broad bean and mint tortilla with a manchego crust

• porties: 4 servings
• actieve tijd: 15 minutes
• totale tijd: 45 minutes

Ingrediënten

2tbsp olive oil

1 banana shallot peeled and finely chopped

1 garlic clove peeled and finely sliced

250g fresh broad bean pods podded to yield 100-125g beans

4 large free-range eggs

Salt and black pepper

2 mint sprigs leaves stripped and chopped

50g manchego grated

Instructies

Heat the oil in a small roughly 16cm nonstick frying pan, then gently saute the shallot for 10 minutes, until lovely and soft.

Add the garlic, cook, stirring, for a minute more, then take off the heat.

Bring a pan of water to a boil and blanch the broad beans for a minute or two, depending on their size.

Drain and refresh in cold water, then slip each bean from its outer shell (discard the shells).

Beat the eggs in a bowl and season generously.

Add the beans, mint and half the manchego to the bowl, then, using a slotted spoon, lift the softened shallot out of the pan, leaving the oil behind, and stir it into the egg mix.

Return the pan and oil to a medium-low heat, then, once it has heated up, pour in the egg mixture and swirl the pan until you see the egg starting to set around the sides.

Leave to cook undisturbed for three to four minutes, until the bottom is set and the top is still quite juicy.

Invert the pan on to a flat plate or board (don’t worry if it’s a bit oozy), so the tortilla is cooked side up, then quickly add the remaining cheese to the hot an and turn up the heat a little.

As soon as the cheese starts to melt and bubble, slide the tortilla back into the pan, uncooked side down on top of the layer of cheese.

Use a spatula to tuck in the edges of the tortilla to create those classic round sides, and leave to cook for two to three minutes more.

Use a spatula or fish slice to release the cheesy underside of the tortilla, then turn out on to a plate and serve with good bread and perhaps a nice salad.