Spanish Green Bean Omelette by Rebecca Cuningham in honor of María Dolores Linares and Penelope Casas who taught me Spanish-style cooking, both passed away in 2013.
1/4 liter (1/2 c) Extra virgin olive oil (or oil of your choice)
25-30 Green Beans (habichuelas), sliced in fourths
Salt and Pepper to taste
Crack open eggs in a bowl, beat until foamy and set aside.
Add 4T olive oil to a pan.
Sauté cut beans until they are bright green. Salt and pepper to taste.
Taste one for doneness.
Place hot beans in the eggs mixture. Press them down with a fork to cover with egg.
Let stand for 10 minutes. The eggs will begin to cook. (This is a secret I learned from Penelope’s cookbook! Tapas)
Clean specks of food from the pan with a paper towel.
Add half of remaining oil. Put pan on high heat.
When the pan is spitting hot, add egg and bean mixture.
After 5 mn when bottom half of egg is browned, turn down heat to medium.
- Feeling adventurous? flip omelette with a plate (turn pan upside-down on a plate in one smooth motion. Add rest of oil to the pan. Slide tortilla back into the pan. Cook until toothpick comes out clean. This is the Penelope Casas method.
- Feeling cautious? Turn down heat, cover, and test for doneness with a toothpick after 8 mn.