About the Recipe
A good tortilla is all about getting the balance right between soft, tender eggs and potatoes that still have some texture. Green beans add a little bite and turn the Spanish classic into a light but satisfying summer meal
Ingredients
1½ lb (700 g) small new potatoes, scrubbed, unpeeled and cut into small cubes
3 tbsp vegetable oil
Salt
Black pepper
9 oz (250 g) green beans, trimmed and cut into thirds
1 small onion, thinly sliced into rings
4 eggs, beaten
Salt
Black pepper
Preparation
Cook the potatoes
Heat the vegetable oil in a large skillet. Season the potatoes with salt and pepper and cook over medium heat for 15–20 minutes, turning occasionally, until golden and crisp.
Blanch the green beans
Meanwhile, blanch the green beans in boiling salted water for 4–5 minutes. Drain, rinse under cold water and leave to drain well.
Cook the tortilla
Add the onion to the potatoes and cook for another 3 minutes. Add the green beans and cook briefly. Season the beaten eggs with salt and pepper, pour them over the vegetables, cover and cook over low heat for 8–10 minutes, until the eggs are just set.