nutritional information

Per Wedge:

  • Calories: 231
  • Protein: 9 g
  • Total Fat: 16 g
  • Saturated Fat: 3 g
  • Carbohydrates: 15 g
  • Cholesterol: 140 mg
  • Sodium: 393 mg
  • Fiber: 4 g
  • Sugar: 3 g
Gluten-Free

Spanish White Bean Tortilla with Piri-Piri Sauce

Spanish White Bean Tortilla with Piri-Piri Sauce

Serves 8

Spanish tortillas are actually frittatas with a starchy filling like potatoes or beans. Here, piri-piri is used to season the frittata and to make a sauce to serve with it.
Piri-Piri Sauce
  • ¼ cup olive oil
  • 2 Tbs. lemon juice
  • 2 Tbs. Piri-Piri
Tortilla
  • 6 large eggs
  • 1 cup chopped fresh parsley
  • 3 Tbs. olive oil, divided
  • 1 large onion, quartered and thinly sliced (2 cups)
  • 1 ½ cups cooked white beans, or 1 15-oz. can cannellini beans, rinsed and drained
  • 2–3 tsp. Piri-Piri
  • 2 jarred roasted piquillo or red bell peppers, quartered lengthwise

1. To make Piri-Piri Sauce: Stir together all ingredients in saucepan. Bring to a boil over medium heat. Cook 1 minute, then remove from heat, and cool. Transfer to jar.

2. To make Tortilla: Whisk together eggs and parsley in bowl. Season with salt and pepper, if desired.

3. Heat 1 Tbs. oil in 10-inch skillet over medium heat. Add onion, and sauté 6 to 8 minutes. Add beans and Piri-Piri; sauté 1 to 2 minutes, or until spices darken and stick to beans. Remove from heat, and stir bean mixture into egg mixture.

4. Wipe out skillet, and heat remaining 2 Tbs. oil in skillet over medium heat. Spread egg mixture in skillet, and cook 2 to 3 minutes, stirring and lifting mixture to allow even cooking. Cover, reduce heat to medium-low, and cook 10 to 15 minutes, or until egg is firm and cooked through, lifting and stirring occasionally.

5. Invert Tortilla onto serving plate; cool to room temperature. Garnish with piquillos, and serve Piri-Piri Sauce on side.

June 2012 p.76

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