Name: Runner bean tortilla with tomato salad
Prep time: 10 min
Cook time: 10 min
Yield: 3
Ingredients: 200g runner beans , cut into thin strips -; 5 eggs -; 1 lemon , zested, 1/2 juiced -; 2 large garlic cloves , finely grated -; 3 pimento-stuffed olives , thickly sliced -; 2 tsp rapeseed oil -; 1 tbsp parmesan or vegetarian alternative, finely grated (optional) -; 1 red onion , finely chopped -; 3 tomatoes , cut into wedges -; ½ pack basil , chopped -; few rocket leaves , optional -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Runner bean tortilla with tomato salad

1. 200g runner beans , cut into thin strips -

2. 5 eggs -

3. 1 lemon , zested, 1/2 juiced -

4. 2 large garlic cloves , finely grated -

5. 3 pimento-stuffed olives , thickly sliced -

6. 2 tsp rapeseed oil -

7. 1 tbsp parmesan or vegetarian alternative, finely grated (optional) -

8. 1 red onion , finely chopped -

9. 3 tomatoes , cut into wedges -

10. ½ pack basil , chopped -

11. few rocket leaves , optional -

How to cook deliciously - Runner bean tortilla with tomato salad

1. Stage

Bring a pan of water to the boil, add the beans and cook for 5 mins or until just tender, then drain.

2. Stage

Beat the eggs in a bowl with the lemon zest, garlic, olives and some pepper, then stir in the beans. Heat the oil in a 23cm non-stick frying pan. Pour in the egg mixture and gently stir for the first couple of mins so that you see the egg cooking and the raw egg flowing into the base of the pan as you move it. Leave to firm up for a few mins, then turn off the heat, cover and leave for 5 mins so that any raw egg on top cooks through.

3. Stage

Put the lemon juice in a bowl and add the onion. Toss well, then add the tomatoes, basil and rocket (if using). Serve with wedges of tortilla, dusted with some parmesan if you like.