Inspired by a recent trip to Tarifa, Spain, I wanted to share the S-O-T-H version of a delicious green bean tortilla I sampled while away.

Tortilla, frittata, spanish omelette, whatever you want to call it, I’m a big fan – and whilst it’s a food I might once have associated more with brunch, I have since decided that it’s perfectly acceptable to serve at any meal.  After all, aren’t they basically crustless quiches/tarts?  And you don’t even have to get start getting busy with pastry to make one – what a bonus!

This tortilla is jam-packed with green beans and caramelised shallots.  To crank up the flavour even more, I turned to the holy trinity that is garlic, chilli and lemon zest.

Yields 8 generous portions.

INGREDIENTS:
3 banana shallots; thinly sliced // 1 large garlic clove; thinly sliced // 450g green beans; topped, tailed and halved lengthways // 10 large eggs; beaten // salt // chilli flakes // zest of 1 lemon // extra virgin olive oil

METHOD:
Preheat your oven to 180°.  Pour a lug of olive oil into a 24cm non-stick frying pan and over a medium heat, saute the shallots until they are golden.  This should take about 15min.  At this point you can add the garlic, beans and lemon zest.  Fry for another 5-7min until the beans are starting to become tender.

Add a pinch of salt to the beaten eggs, give your pan a little shake so the beans are evenly spaced, and pour over the egg.  At this point I also sprinkle over some chilli flakes.

Keep the tortilla cooking over a medium heat for a couple of minutes.  Transfer the pan to the oven when you can see the eggs are beginning to set around the edges.  It will need around 15-20min in the oven, until it’s lightly golden and feel sets when you press it lightly in the centre.

If ya like this then check out my recipe for baked eggs with roast new potatoes and asparagus.