bohemianwanderer – In Spain, people say, “Habas en abril empiezan y en abril se acaban,” meaning broad beans start and finish in April. In the UK, the season begins a little later, around June, giving us more time to enjoy these fresh beans. Despite the slight difference in timing, the broad bean season is always short. This limited window encourages many to use broad beans as much as possible while they are fresh. Simple, seasonal dishes celebrate the flavor of broad beans at their peak, capturing the essence of spring or early summer before the beans disappear until next year.
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Ingredients and Preparation for Broad Bean and Mint Tortilla
This recipe serves 2 to 4 people and requires minimal preparation time, about 15 minutes, with a cooking time of 30 minutes. You’ll need 2 tablespoons of olive oil, one finely chopped banana shallot, and a peeled garlic clove sliced thinly. For the broad beans, use 250 grams of fresh pods, which will give approximately 100 to 125 grams of beans once shelled.
Four large free-range eggs form the base of the tortilla. Season with salt and black pepper to taste. Freshness is key, so add two sprigs of mint, leaves chopped finely, to enhance the flavor. Finally, use 50 grams of grated Manchego cheese to add a crispy and savory crust to the tortilla.
Step-by-Step Cooking Process
Start by heating the olive oil in a 16 cm nonstick frying pan over medium heat. Gently sauté the chopped shallot for 10 minutes until it becomes soft and fragrant. Add the sliced garlic and cook for another minute while stirring, then remove the pan from heat.
Bring a separate pot of water to a boil and blanch the broad beans for one to two minutes, adjusting the time based on their size. After blanching, immediately refresh the beans in cold water to stop the cooking process. Once cooled, carefully remove the outer shells from each bean and discard the shells.
Combining Ingredients and Cooking the Tortilla
Beat the eggs in a bowl and season them generously with salt and black pepper. Add the peeled broad beans, chopped mint, and half of the grated Manchego cheese to the eggs. Use a slotted spoon to transfer the softened shallot and garlic from the pan into the egg mixture, leaving the oil behind in the pan.
Return the pan to medium-low heat. Once hot, pour in the egg mixture and swirl the pan gently to spread the eggs evenly. Cook the tortilla undisturbed for three to four minutes until the bottom sets but the top remains slightly runny. Then, invert the tortilla onto a flat plate or board, cooked side up, even if it’s a bit soft.
Creating the Manchego Cheese Crust and Serving
Quickly sprinkle the remaining Manchego cheese into the hot pan and increase the heat slightly. As the cheese begins to melt and bubble, slide the tortilla back into the pan with the uncooked side down on top of the melted cheese layer. Use a spatula to tuck the tortilla’s edges inward, forming classic rounded sides. Cook for two to three more minutes until the cheese forms a golden, crispy crust.
Finally, use a spatula or fish slice to loosen the tortilla’s cheesy underside, then carefully slide it onto a serving plate. Serve this flavorful tortilla warm with fresh bread and a crisp salad for a simple yet satisfying meal.
