Spanish White Bean Tortilla With Piri-Piri Sauce |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Entered for safe-keeping. From June 2012 Vegetarian Times. A Spanish tortilla is actually a frittata with a starchy filling like potatoes or beans. This recipe includes a piri-piri sauce to season the frittata and to make a sauce to serve with it. The piri piri spice mix appears as Piri-Piri or Peri-Peri Spice Mix #479857. Ingredients:
1/4 cup olive oil |
2 tablespoons lemon juice |
2 tablespoons piri-piri, see piri-piri or peri-peri spice mix |
6 large eggs |
1 cup fresh parsley, chopped |
salt and pepper, to taste (optional) |
1 tablespoon olive oil, for sauteeing onion |
2 cups onions, quartered and thinly sliced (1 large onion) |
1 1/2 cups cooked white beans or 1 (15 ounce) can cannellini beans, rinsed and drained |
2 -3 teaspoons piri-piri |
2 tablespoons olive oil, for cooking eggs |
2 piquillo peppers, roasted and quartered lengthwise or 2 roasted red peppers, quartered lengthwise |
Directions:
1. PIRI-PIRI SAUCE.
2. Stir together all ingredients in saucepan. Bring to a boil over medium heat. Cook 1 minute, then remove from heat, and cool. Transfer to jar.
3. TORTILLA.
4. Whisk together eggs and parsley in bowl. Season with salt and pepper, if desired.
5. Heat 1 tablespoon of oil in 10-inch skillet over medium heat. Add onion, and saute 6-8 minutes. Add beans and Piri-Piri spice mix; saute 1-2 minutes, or until the spices darken and stick to beans. Remove from heat, and stir bean mixture into egg mixture.
6. Wipe out skillet, and heat remaining 2 tablespoons oil in skillet over medium heat. Spread egg mixture in skillet, and cook 2-3 minutes, stirring and lifting mixture to allow even cooking. Cover, reduce heat to medium-low, and cook 10-15 minutes, or until egg is firm and cooked through, lifting and stirring occasionally.
7. Invert Tortilla onto serving plate; cool to room temperature. Garnish with piquillos, and serve Piri-Piri Sauce on side.
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