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Runner bean tortilla with tomato salad

A runner bean tortilla in a pan alongside a bowl of salad

Runner bean tortilla with tomato salad

Name: Runner bean tortilla with tomato salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Ingredients: 200g runner beans cut into thin strips; 5 eggs; 1 lemon zested, 1/2 juiced; 2 large garlic cloves finely grated; 3 pimento-stuffed olives thickly sliced; 2 tsp rapeseed oil; 1 tbsp parmesan or vegetarian alternative, finely grated (optional); 1 red onion finely chopped; 3 tomatoes cut into wedges; ½ pack basil chopped; few rocket leaves optional

Sara Buenfeld

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Serves 2 - 3

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.2 out of 5.7 ratingsRate

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Swap potatoes for runner beans to make a fresh-tasting, healthy tortilla and serve with a tomato, red onion and basil salad to get three of your five-a-day

Gluten-free

Healthy

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Ingredients

Nutrition

Units:

MetricUS

200g runner beans

cut into thin strips
5 eggs
1 lemon

zested, 1/2 juiced
2 large garlic cloves

finely grated
3 pimento-stuffed olives

thickly sliced
2 tsp rapeseed oil
1 tbsp parmesan

or vegetarian alternative, finely grated (optional)

For the salad

1 red onion

finely chopped
3 tomatoes

cut into wedges
½ pack basil

chopped
few rocket leaves

optional

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Nutrition: Per serving (3)

kcal214

low
fat13g
saturates3g
carbs8g
sugars7g
fibre4g
protein14g
salt0.7g

Method

step 1

Bring a pan of water to the boil, add the beans and cook for 5 mins or until just tender, then drain.
step 2

Beat the eggs in a bowl with the lemon zest, garlic, olives and some pepper, then stir in the beans. Heat the oil in a 23cm non-stick frying pan. Pour in the egg mixture and gently stir for the first couple of mins so that you see the egg cooking and the raw egg flowing into the base of the pan as you move it. Leave to firm up for a few mins, then turn off the heat, cover and leave for 5 mins so that any raw egg on top cooks through.
step 3

Put the lemon juice in a bowl and add the onion. Toss well, then add the tomatoes, basil and rocket (if using). Serve with wedges of tortilla, dusted with some parmesan if you like.

Recipe from Good Food magazine, July 2017

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A star rating of 4.2 out of 5.7 ratings

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