Satisfying suppers: Low-carb broad bean tortilla
Make like the Spanish and cook up this delicious vegetarian tortilla; light and easy to digest, it makes an ideal weeknight dinner. It’s completely dairy and gluten-free too.
500g broad beans, shelled
4 tbsp olive oil
2 tbsp white wine or dry sherry
4 large eggs
Salt and black pepper
1 tsp fresh marjoram leaves
1 Skin beans, unless they are very tiny and skins are unwrinkled and tender. Heat 1 tbsp of oil in a small frying pan, stir in the beans, and turn them. Add wine, allow alcohol to evaporate, cover and simmer for 5-6 mins, until beans are just soft and liquid has almost evaporated. Leave to cool.
2 In bowl, beat eggs, season. Add marjoram leaves, beans and stir.
3 Reheat pan with remaining oil. Tip in egg-bean mix; cook gently as a thick pancake, neaten edges with spatula and lift up edges to let uncooked egg run underneath.
4 Cook until top begins to set and base is golden brown. Slide the tortilla on to a plate, remove pan from heat, place second plate on top, and invert tortilla, slide back into pan, cook for 2-3 mins on low heat so tortilla is warm and juicy in the middle.
Tortilla de habas from Mediterranean Cookbook, editor-in-chief Marie-Pierre Moine (DK, £20).