Spanish Bean Tortilla With Piri-piri Sauce

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 tablespoons piri-piri, see piri-piri or peri-peri spice mix
• 6 large eggs
• 1 cup fresh parsley, chopped
• salt and pepper, to taste (optional)
• 1 tablespoon olive oil, for sauteeing onion
• 2 cups onions, quartered and thinly sliced (1 large onion)
• 1 1/2 cups cooked beans or 1 (15 ounce) can cannellini beans, rinsed and drained
• 2 -3 teaspoons piri-piri
• 2 tablespoons olive oil, for cooking eggs
• 2 piquillo peppers, roasted and quartered lengthwise or 2 roasted red peppers, quartered lengthwise

Recipe

• 1 piri-piri sauce.
• 2 stir together all ingredients in saucepan. bring to a boil over medium heat. cook 1 minute, then remove from heat, and cool. transfer to jar.
• 3 tortilla.
• 4 whisk together eggs and parsley in bowl. season with salt and pepper, if desired.
• 5 heat 1 tablespoon of oil in 10-inch skillet over medium heat. add onion, and saute 6-8 minutes. add beans and piri-piri spice mix; saute 1-2 minutes, or until the spices darken and stick to beans. remove from heat, and stir bean mixture into egg mixture.
• 6 wipe out skillet, and heat remaining 2 tablespoons oil in skillet over medium heat. spread egg mixture in skillet, and cook 2-3 minutes, stirring and lifting mixture to allow even cooking. cover, reduce heat to medium-low, and cook 10-15 minutes, or until egg is firm and cooked through, lifting and stirring occasionally.
• 7 invert tortilla onto serving plate; cool to room temperature. garnish with piquillos, and serve piri-piri sauce on side.