Broad beans and New Potato Tortilla

Picture a vibrant Spanish tortilla that swaps in fresh broad beans and new potatoes for a seasonal spin, with a cheeky nod to the easier grilling method over the traditional flip – because who needs acrobatics in the kitchen? This dish captures the essence of a casual tapas gathering, evoking feelings of warmth and satisfaction with its minty freshness and subtle chilli kick, all wrapped in a tender, golden embrace that highlights nature's best.

The aspirational quality lies in its adaptability to what's in season, making you feel like a creative home chef while delivering a harmonious blend of flavours – earthy potatoes, nutty beans, and aromatic herbs. Texturally, it's a delightful mix of soft vegetables and a lightly set egg base, offering a comforting yet exciting bite that speaks to the joy of simple, wholesome eating.

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6-8 Portions

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Prep: 20 minutes
Cook: 20 minutes

Ingredients

Broad bean & New Potato Tortilla

200g podded broad beans, grey membrane peeled
300g new potatoes
3 tbsp mint, shredded
1 large red chilli, finely chopped
2 spring onions, finely chopped
2 garlic cloves, finely chopped
6 eggs
100ml milk
maldon salt and freshly ground black pepper
3 tbsp olive oil

Method

Vegetables: Bring a saucepan of water to the boil and place the new potatoes in the pan and leave it to simmer for 10-15 minutes so that they are just tender. Refresh the potatoes in water. Slice the potatoes into even slices around 1.5-2cm and set aside.
Bring a saucepan of water to the boil and place the broad beans in it. Cook them for 1 minute and refresh them in cold water. Drain them and set aside.
Eggs: Beat the eggs and milk together in a bowl until well combined. Stir in the spring onions, garlic, red chilli, mint, broad beans and salt and pepper. Add the potatoes to the egg mixture leave the mixture to stand for 10 minutes.
Tortilla:Preheat the grill to moderate-high. Heat the oil in a large frying pan over a moderate-high heat, making sure the oil coats the sides of the pan. When the oil is hot add the tortilla mixture and make sure you have an even layer. Reduce the heat slightly and cook the tortilla for 5-7 minutes so that it is almost set on top. Remove the pan from the stove and place the tortilla under the preheated grill and cook it for 3-5 minutes so that it is set and golden brown. Remove the pan from the grill and leave it for a couple of minutes. Place a plate over the frying pan and turn it out onto the plate. Serve the tortilla hot or at room temperature.
To Serve: Serve the tortilla into even wedges as a tapas dish.