José Pizarro shares a simple yet flavourful recipe for a broad bean and mint tortilla with a manchego crust, perfect for making the most of the short broad bean season. In Spain, broad beans are said to begin and end in April, but in the UK the season starts around June, offering a bit more time to enjoy them.
The dish requires 2 tbsp olive oil, 1 banana shallot, 1 garlic clove, 250g fresh broad bean pods (yielding 100-125g beans), 4 large free-range eggs, salt, pepper, 2 mint sprigs, and 50g grated manchego. Begin by heating the oil in a small nonstick frying pan and gently sautéing the shallot for 10 minutes until soft. Add the garlic and cook for another minute, then remove from heat.
Blanch the broad beans in boiling water for a minute or two, then refresh in cold water and slip each bean from its outer shell. Beat the eggs in a bowl and season generously. Add the beans, mint, and half the manchego. Using a slotted spoon, lift the softened shallot from the pan (leaving the oil behind) and stir it into the egg mix.
Return the pan and oil to medium-low heat. Once hot, pour in the egg mixture and swirl the pan until the edges start to set. Cook undisturbed for three to four minutes until the bottom is set and the top is still juicy. Invert the tortilla onto a flat plate, then quickly add the remaining cheese to the hot pan and turn up the heat. As the cheese melts and bubbles, slide the tortilla back into the pan, uncooked side down on the cheese layer.
Use a spatula to tuck in the edges, creating classic round sides, and cook for two to three minutes more. Release the cheesy underside with a spatula, turn out onto a plate, and serve with good bread and a salad.
