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By the time you are reading this I will have gallivanted around the Cinque Terra, and have probably eaten and drank my own body weight in olives, bread, pasta, and wine. Ahhhh. Did you follow along on Facebook? We’re spending one night back in Stockholm before we head to BC, to the place where my soul lives, for a couple of weeks of doing nothing but spending time with family and friends.

This Spanish style tortilla is another something that I made to pack along for healthy road trip eating when I drove to the south of Sweden recently. Tortillas are often served at room temperature, and I knew it would be stable enough to survive a few hours in the car.

This tortilla features large white beans as the star ingredients. Beans! I love beans any which way, but I especially love that they’ve replaced the more traditional potato in this application. I’ve never seen beans in a tortilla before, but it makes good sense to me and as soon as I saw the recipe I knew I wanted to make it. And friends, it did not disappoint.

I made some adaptations to this recipe because I knew I’d be eating it in a speeding vehicle; I didn’t bother making the piri piri sauce, and I baked the roasted red peppers into the tortilla, rather than garnishing it with them. I think it still turned out amazingly, but perhaps if you’re eating in a more stable situation you’d prefer to follow the directions properly. I have written them accordingly.



One year ago: Cherry Rye Muffins
Two years ago:Tapas de Palma de Mallorca

White Bean Tortilla with Piri Piri Recipe:

Piri Piri is a Spanish influenced spice blend. I was most of the way through preparing this dish when I realized I had a dried Piri Piri blend already in my cupboard, which was totally different than the piri piri in this recipe. I guess not all piri piri is created equal, so I hope you’ll give this spice blend a whirl.

Adapted from the Vegetarian Times via Eats Well With Others

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For the Piri Piri spice blend:

2 Tbsp smoked paprika
1 tsp ground cayenne pepper
3/4 tsp sea salt
1/2 tsp freshly ground black pepper
1/2 tsp lemon zest
1/2 tsp dried oregano

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Mix spices, salt, and lemon zest together in a small bowl. Set aside.

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For the tortilla:

butter or oil for the pan
2 – 3 tsp of piri piri spice blend (recipe above)
6 eggs
1 cup chopped fresh parsley
1 Tbsp olive oil
1 large onion, thinly sliced
1 1/2 cups cooked white beans
2 jarred roasted red peppers, sliced into strips

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Preheat oven to 180 C / 350 F. Butter a 10 inch tart pan. Whisk together the eggs and chopped parsley in a bowl, and season well with salt and pepper. Set aside.

Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring often, for 6-8 minutes, until they are soft and starting to brown. Add the cooked beans, and 2-3 tsp of Piri Piri. Cook 1-2 minutes, until the spices begin to darken and stick to the beans. Remove from the heat, cool a minute, and then stir into the egg mixture.

Pour the egg mixture into the prepared tart pan. Arrange slices of roasted red pepper over the top, and then set into the oven. Bake for 20 – 30 minutes, or until the egg is set. Cool, and slice into 6 – 8 portions.

If you’d like to garnish with Piri Piri sauce, heat 1/4 cup of olive oil in a small pot over medium heat. Add 2 Tbsp of lemon juice, and 2 Tbsp of Piri Piri blend. Bring to a boil and cook for 1 minute. Remove from heat, and drizzle over tortilla.

What’s good about this? Eggs are an amazing source of high quality protein, vitamin B12, choline (important for your brain), carbohydrates, and healthy fats. Eggs are satiating; a study found that those eating  a low fat diet which included 2 eggs a day for breakfast lost nearly *twice* as much weight as those eating a bagel breakfast with the same calories and mass, with no increase in blood cholesterol levels. Beans beans good for your heart! Beans are a good source of folate, dietary fiber, protein, phosphorus, iron, copper, magnesium, manganese, potassium and vitamin K. There is a substantial amount of parsley in this tortilla. Parsley is an excellent source of vitamin A, vitamin C, and vitamin K, and a good source of iron and folate.

Do ahead: This tortilla can stand at room temperature for a few hours, or survive a long car ride if that’s what is happening in your life. Any longer than 4 hours or so and it should be packed with an ice pack or kept in the fridge. Eat within 3 – 4 days.

All text and photos © The Muffin Myth 2012

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