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Cheesy greens tortilla recipe

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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