Bean and Pepper Tortilla Bites

The Classic Spanish Tortilla… reinvented

The classic Spanish Tortilla uses such simple ingredients: eggs, onion, potatoes. It is perhaps this simplicity of flavours that make it such a satisfying and comforting dish both through the Summer and Winter months.

We have added freshly cooked Cannellini beans and dried mixed peppers to the basic ingredients. This immediately bumps up the protein content as well as modifying the texture and look of the finished dish. We hope you enjoy these colourful, savoury bites!

Greek Extra Virgin Olive Oil 1 Litre (Attis)

3 Tbsp Extra Olive Oil

Cannellini Beans in Water, Organic 400g (Biona)

150g of cooked Cannellini beans

Chopped Green Bell Peppers 50g (Hampshire Foods)

10g of dried Green Bell Peppers

Chopped Red Bell Peppers 50g (Hampshire Foods)

10g of dried Red Bell Peppers

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

Pinch of salt

Organic Black Pepper Powder 100g (Sussex Wholefoods)

Pinch of pepper

Other Ingredients

275g of uncooked potatoes, washed and peeled
1 white onion, diced
5 large eggs

Method

1. Use a non-stick or heavy based frying pan approximately 20cm/7-8inch diameter. Make sure you have a plate that fits nicely over the pan as you will need to turn the tortilla half-way through cooking and once it’s finished. Make sure the pan and the plate combined aren’t too heavy for you to lift and twist!
2. Soak the red and green bell peppers in cold water. You will need aroung 30g of reconstituted peppers.
3. Peel and cut the onion in half, then thinly slice each half and separate the layers as you place them into the frying pan. Add a little of the oil.
4. Thinly slice the potatoes into rounds onto some kitchen roll as this helps to absorb excess water. Once all the potatoes are sliced pat them dry on top with more kitchen roll then begin adding straight into your frying pan. (If you leave the potatoes for too long, say longer than 20-30 minutes the they will begin to turn black.)
5. Pop the pan onto the hob and turn to a low-medium heat. Add some more olive oil into the frying pan. Turn the onion and potatoes to coat them thoroughly. Add the salt and pepper.
6. Cook gently for 20 minutes, turning halfway or until the potatoes are tender and only golden brown in places.
7. Meanwhile, break the eggs into a large bowl and whisk gently with a fork. They only need a light mix. Drain the peppers and squeeze out the excess water. Add the peppers and the cooked Cannelini beans into the eggs. Stir well.
8. Transfer the cooked onions and potatoes into the bowl of beaten eggs. Mix well and then pour straight back into the pan (add a little more oil if you wish), turning the heat down to its lowest setting.
9. Cook slowly, uncovered for 20-25 minutes turning half-way through using the plate mentioned earlier. Using a non-stick palette knife or spatula, run this around the rim of the tortilla a few times as it cooks. This will create a nice round edge.
10. You can serve this hot or cold. For a buffet or afternoon tea, slice the tortilla into cubes and serve with slices of fresh tomato.