Green Tortilla with Green Beans
A spring egg tortilla to use up all the greens in your Oddbox. You can enjoy it hot or cold - ideal for breakfast, lunch or dinner.
Substitutes?
- No onion? Use shallots instead.
- No green beans? Try using asparagus, broccoli florets, snow peas, courgette or Brussels sprouts instead.
- No spinach? Use cavolo nero or kale instead, making sure to cook the kale for a little longer so it softens up.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
110 g green beans (ends removed)
125 g spinach
1 onion (finely sliced)
4 eggs
2 tbsp olive oil
salt & pepper
Recipe:
- Preheat the oven to 180C/160C fan/gas mark 4. Heat 1 tablespoon of olive oil in a non-stick, oven-safe frying pan. Fry the onion over a low heat until soft (about 10 minutes). If it's too dry add a splash of water.
- Bring a medium saucepan of water to the boil. Cook the beans for 4 minutes, then remove from the water. Once cooled, cut the beans into smaller pieces.
- Blanch the spinach until wilted (about 1 minute). Drain and set aside to cool. When it’s cool enough to touch, squeeze out any excess liquid and roughly chop.
- Beat the eggs in a large bowl, then add the onion, green beans and spinach. Mix well and season with salt and pepper.
- In a pan, heat the remaining tablespoon of olive oil. Once hot, add the egg mixture. Swirl the pan until the mixture starts to set around the edges, then reduce the heat and cook on a very low heat until it just starts to set (about 2 minutes).
- Place the pan in the oven until the tortilla is cooked through (8-10 minutes). Serve with crusty bread and a seasonal salad, if you like, and enjoy.
How to store
Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months.
