Omelet with White Beans and Green Onions Spanish Recipe

Omelet With White Beans And Green Onions Spanish Recipe

Ingredients

• ½ cup dried white beans (navy beans)
• 1 head garlic, papery skin removed, halved horizontally
• 1 bay leaf
• 5 tablespoons Spanish extra-virgin olive oil
• ½ cup thinly sliced scallions (green parts only)
• 8 large eggs
• 1 tablespoon chopped fresh parsley
• sea salt to taste

Method

1. The day before you plan to cook the tortilla, place the beans in a bowl and cover with cold water
2. Set aside to soak overnight at room temperature
3. The next day, drain and rinse the beans
4. Put the beans in a pot, add 1½ quarts of water, the garlic, bay leaf, and 2 tablespoons of the olive oil and bring to a boil over medium-high heat
5. Reduce the heat to a low simmer for 1 hour or until the beans are tender
6. Drain the beans, discard the garlic and bay leaf, and set aside
7. Working in batches, heat 1 tablespoon of the olive oil in a saute pan over medium heat
8. Spread half of the white beans in one layer and cook until lightly browned on one side, about 3 minutes
9. Add half of the scallions and saute for 1 minute
10. Repeat with the remaining beans and scallions, adding another tablespoon of oil if necessary
11. Set the beans aside and keep warm
12. Heat ½ tablespoon of the olive oil in a 6-inch nonstick saute pan over medium heat
13. Lightly whisk the eggs in a bowl then pour one-quarter of the eggs into the saute pan
14. Run a spatula around the edge of the eggs and shake the pan vigorously to prevent the tortilla from sticking to the pan
15. Spread one-quarter of the beans across the eggs and cook until the eggs are just set
16. The tortilla should remain a little runny in the center
17. Slide the tortilla onto a warm plate, garnish with parsley, and add salt to taste
18. Repeat with the remaining eggs and beans, adding more olive oil to the pan when needed (you should have 4 tortillas)

Full List of Spanish Recipes
Full List of White-Bean Recipes