There is something very comforting about this tortilla, gentle flavours and aromas with the comfort of eggs and beans?
Who knows, just trust me, it is lovely and even the fussiest member of the family eats it with no complaints and he doesn’t eat eggs!
As the tortilla comes out from under the grill it will be all puffed up like a soufflé, unfortunately, it doesn’t stay puffed up but still tastes great.
1 tablespoon olive oil
1 red onion, peeled, halved and sliced thinly
1 clove garlic, chopped finely
2 small sprigs of thyme, leaves picked
1x400g tin cannellini beans, drained and washed
6 large eggs
60 mls milk
50g fresh goats cheese
salt and pepper to taste
Heat a 24cm non stick frying pan, with a heatproof handle, over a medium to low heat.
Add the oil and once hot add the onion. Cook the onion until very soft, add the garlic and thyme leaves and cook for 1min until fragrant. Pour in the beans and cook gently for 5 mins.
Beat the eggs, milk, salt and pepper in a jug.
Pour over the beans and let settle over a medium to low heat.
Turn the grill on to medium.
Once the egg looks as if it is bubbling slightly underneath, top with the crumbled cheese and slide the pan under the grill.
Grill until puffed up and golden.
Slide gently onto a cutting board and cut into wedges.