Runner bean, onion and olive tortilla

Working with The University of Sheffield

Season: AutumnSummer

Our organic runner beans are at their peak. On the farm and on the allotment it’s such a pleasure to see them hanging heavy and splendid from the climbing vine.

Here’s an easy and healthy weekend breakfast or lunch dish using runner beans – plus onion, garlic and eggs, and some olives for piquancy. Serve with bread and fresh tomatoes.

Ingredients

1 medium onion (ideally red), halved then thinly sliced

2 tbsp olive oil

200g runner beans

5 eggs

Zest of half a lemon (unwaxed)

2 garlic cloves, minced

6 pitted green olives, thickly sliced

1 tbsp parmesan cheese (finely grated) or vegetarian alternative, (optional)

Method

Wash, top and tail the runner beans, then de-string them with a peeler. Cut them into thin strips.

Boil some water in a small saucepan, add the runner beans. Simmer for 5 mins or until just tender. Drain and set aside.

Heat 1 tbsp olive oil in a small non-stick frying pan (23cm diameter). Cook the sliced onions gently until just soft. Remove from pan and set aside.

Whisk the eggs in a bowl. Add the lemon zest, minced garlic, sliced olives. Season with salt and black pepper and mix everything together. Then stir in the cooked beans and onion so they are evenly distributed.

Heat 1 tbsp oil in the frying pan (used for the onions). Pour in the egg mixture and gently stir for a minute or two. Keep on a low-medium heat as it cooks bottom-up, until only the top layer is still liquid. Add a sprinkle of grated parmesan or other strong cheese over the top (optional).

Heat the grill and put the frying pan under it until the top layer of raw egg mixture is cooked and is starting to brown.

Remove from grill. Serve tortilla warm or at room temperature.