Cheesy greens tortilla recipe
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- Serves 6
- 5 mins to prepare and 20 mins to cook
- 291 calories / serving
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
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Shop ingredientsEach serving contains
- Energy
- 1210kJ 291.0kcal
- Fat
- 20g
- Saturates
- 8g
- Salt
- 0.8g
- Sugars
- 4g
of the Reference intake
Carbohydrate 9.6gProtein 17.1gFibre 4.4g
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- 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
