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Cheesy greens tortilla recipe

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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
Vegetarian

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

If you don't have any Cheddar, try using another hard cheese

Each serving contains

Energy
1210kj
291kcal 15%
Fat
20g 28%
Saturates
8g 38%
Sugars
4g 5%
Salt
0.8g 13%

of the reference intake
Carbohydrate 9.6g Protein 17.1g Fibre 4.4g

Method

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