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Brigit's Catalan Style White Bean Tortilla (Omelette)
Preparation Time: 10 minutes, provided that white beans are boiled in advance or canned.
Cooking Time: 6 minutes
Ingredients (Serves 4)
4 Eggs, large or eaxtra large
1 Tsp. Water
1/2 Medium red onion
1 handful Fresh basil leaves roughly chopped
2 cups Boiled Mayo Coba Peruano beans (or 1 can of Progresso Cannellini beans)
2 Tbs. Extra virgin olive oil (EVOO)
• Sea salt to taste
Preparation
• Beat eggs with water and salt.
• In a non stick frying pan sauté onion first, then been together in EVOO for about 5 minutes on medium low heat, then add salt to taste.
• Add eggs mixture pouring it into the pan around the edge first and cook about 5 minutes, making sure center is not sticking.
• Continue to gently lift sides, so that egg mixture goes under omelet and cooks.
• When top of omelet is nearly dry, add basil leaf, let merge into the egg then turn omelet over using a dinner plate.
• Fry lightly shaking pan to make sure it does not stick.
• Turn tortilla over onto a dinner plate and drizzle a few drops of balsamic vinegar from Modena.
• Serve one quarter per guest.
Ingredients for Brigit's Catalan Style White Bean Tortilla: image 1 of 6 Brigit's Catalan Style White Bean Tortilla: Sautè beans and onion: image 2 of 6 Brigit's Catalan Style White Bean Tortilla: Add scrumbled eggs: image 3 of 6 Brigit's Catalan Style White Bean Tortilla: Add basil leaves: image 4 of 6 Brigit's Catalan Style White Bean Tortilla: Turned over: image 5 of 6 Brigit's Catalan Style White Bean Tortilla with Crunchy Sautèed Potatoes and Tomatoes: image 6 of 6
Click on the images above to see larger pictures
Comments
• Excellent served with Crunchy Sauteed Potatoes and garnish each plate with four tomatoes wedges.
• A recipe from Brigit's beloved ex mother-in-law from Barcelona, Spain. This meal was served at least twice a week for dinner.
Wine and Beverage Pairing
• We totally enjoyed this meal, and the bottle of Chianti DOCG Guarniente which we drank with it made for a perfect pairing.


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    September 22, 2010
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