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Sweet Potato Tortilla With Broad Beans And Feta Cheese
Prep Time 15 minutes
Cook Time 15 minutes
pre-cooking 10 minutes
Total Time 40 minutes
Course any
Cuisine spanish
Ingredients
  
  • 1 large sweet potato
  • 1 medium opnion
  • 2-3 cloves garlic
  • 1 cup broad beans fresh or frozen
  • 5 eggs
  • large pinch nutmeg
  • mixed herbs of your choice fresh or dried
  • salt and pepper to taste
  • 200 g Feta cheese
  • good oilive oil for frying
Instructions
 
  • Finely chop and soften the onion in a little oil till translucent, about 5 minutes
  • Add in finely chopped garlic and soften for a couple of minutes
  • Peel and wash the sweet potato. cut it in half lengthways and slice each half into 1/2 centimetre slices
  • cook in lightly slated water until tender but still firm
  • cook the beans in water for 7-10 minutes, depending on their size
  • in a large bowl beat the eggs with the chopped herbs and nutmeg
  • add in all the slightly cooled pre-cooked ingredients, mixing thoroughly, and adjust the seasoning to your taste
  • heat some oil in a fying pan and add half the tortilla mixture, shaking the pan to avoid sticking
  • add the crumbled feta and cover with the remaining egg mixture. Keep shaking that pan
  • once you see a fine layer of cooked egg at the base turn the heat down to low. Thicker tortillas will cook through better covered with a lid. Thinner tortillas won't need this and can be turned after as little as 2-3 minutes, depending on how runny you like your eggs
  • To turn just flip it like a pancake, or play safe (highly recommended): place an upside-down plate over the top, flip the pan over and slide the tortilla back in from the plate. Remember the tortilla is very hot, so use a dinner plate which won't burn your hand
  • I have a (well-seasoned) double tortilla pan, readily available in Spain, but believe me, people have been using the plate method successfully for centuries
  • enjoy hot, cold or even warm
Keyword beans, eggs, pulses