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Cheesy greens tortilla recipe
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This cheesy tortilla is the great addition to your next tapas night. Made with frozen green beans and Manchego, this classic Spanish dish will go down a treat. See method
Ingredients
- 2 tbsp olive oil
- 1 large onion, cut into slim wedges
- 300g frozen bean and pea mix
- 120g Manchego, rind removed, or mild Cheddar, cut into chunks
- 6 large eggs
- ½ tsp paprika
- 1 tbsp 4-seed mix, toasted
- 15g fresh flat-leaf parsley, chopped
If you don't have any Cheddar, try using another hard cheese
Each serving contains
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Energy
1210kj
291kcal
15%
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Fat
20g
28%
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Saturates
8g
38%
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Sugars
4g
5%
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Salt
0.8g
13%
of the reference intake
Carbohydrate 9.6g
Protein 17.1g
Fibre 4.4g
Method
- Heat the oil in a 23cm frying pan over a low heat. Fry the onion for 10 mins until softened. Preheat the grill to medium.
- Blanch the bean mix for 2 mins. Drain and add to the onion. Turn the heat to high, toss and cook for 3 mins. Remove from the heat and mix the cheese in well.
- Meanwhile, beat the eggs in a jug, add the paprika and season well. Pour the eggs over the veg, then gently shake the pan to level. Cook for 3-4 mins over a medium heat until the base is set, then grill for 3-5 mins until set and golden.
- Cut the tortilla into 12 wedges and arrange on a serving board. Mix the parsley into the toasted seeds and scatter over the wedges to serve.
Make ahead: Keep in an airtight container in the fridge for 24 hrs. Reheat at gas 6, 200°C, fan 180°C for 10 mins.
See more Spanish recipes