This is a quicker and simpler version of the traditional Spanish tapas style tortilla where we replace the potato with white beans.
- Prep Time :
10 min - Cook Time :
15 min - Ready Time :
25 min
Servings
Ingredients
- 1 onion, chopped
- 1 inch chorizo chopped
- 3-4
- 400 grams white beans in a can
- 4 medium eggs
Directions
I love tortilla but it can be a real drag peeling and slicing the potatoes and waiting ages for them to simmer down. Fortunately replacing them with white beans transforms the dish from a labour of love to a quick dish you can prepare in minutes.
You need to have a grill for this to work, otherwise you can try flipping the tortilla yourself, but I just bang it under a hot grill.. it’s much much easier..
Enjoy!
– Ian
I tend to make my recipe with chorizo but feel free to get creative with it in any way you like.
1. I use frozen spinach cubes so to begin with I warm them through in the pan until they’ve defrosted a bit, if you’ve got fresh spinach you can skip that step.
2. Then I chop the chorizo and cook it over a medium heat, while thats cooking I chop the onion and after a couple more minutes add that to the pan, it should take on the colour of the chorizo.
3. Then open and drain the white beans, I like to mush them up a bit with a fork before adding them to the pan, give the whole thing a stir to mix it all up.
4. Then break all the eggs into a container and whisk together to your desired consistency and add to the pan.
5. Stir the whole lot again making sure the egg mixture covers everything.
6. Let it cook on the hob for a further couple of minutes so the bottom firms up, don’t burn it! Once you can see a few bubbles coming through stick it under a hot grill and let the top cook. I like mine a golden brown colour, the one in the pic is slightly overdone..
You mention spinach but it’s not listed in the ingredients. It’s not clear how much to use or how to prepare it.
I use 2 cubes of frozen spinach, they are around 5cm cubed each.
It’s best to warm them through for a few minutes in the pan while you’re preparing the rest of the ingredients as the rest of the dish cooks pretty quick and they won’t have chance to cook through and spread evenly throughout the dish.
Ian?
What’s a hob?
Sabrina, The hob is the cookingtop, the gas/electric rings for the pans.
I believe hob isn’t really a term used beyond the UK although possibly the Australians…
Hope that helps
I really love what you write here, very fresh and smart. One thing tohugh, I’m running Firefox on Fedora and parts of your layout pieces are a little off. I realize it’s not a popular setup, but it’s still something to keep an eye on. Just shooting you a heads up.
LOL. Sounds good but I think we have an language barrier between UK and US.
Is chorizo the sausage? (think I got that…lol)
If the hob is the burner on top of the stove, what is the grill?
What is a “cube” of spinach? Would that be what we call a frozen box or package of spinach?
Is the spinach warmed up in a differen’t pan than the chorizo, onions, eggs, etc are cooked in?
This is one of my fav breakfasts. I add about 1/2 to 3/4 cups of spinach that I pulverize in a food processor. Also, I wanted it to be a bit more portable since I like to eat breakfast on the go, so I cooked up the chorizo and onions and added my mashed up beans for my last minute or so of skillet cooking. Removed the hot items into a room temp bowl and let cool for a couple of minutes. Then I stirred in the eggs and spinach (I use 5 eggs) into the warm ingredients. I lined a muffin tin with aluminum baking cups, sprayed them with non-stick spray and filled them 3/4 full with the mixture. Baked them for 20 min at 425 degrees. Let them cool and then I store them in the fridge. In the mornings, I get two out (out of the foil cups) and microwave them for 1 minute. Easy, portable and delish! Making this one batch gives me breakfast for a week!
Sounds awesome! Monica – I’m gonna try your variation tomorrow am!
Is pancetta allowed on the four hour dodgy diet?
that meant to say ‘four hour body diet’