Omelet with White Beans and Green Onions

Excerpted from Made in Spain: Spanish Dishes for the American Kitchen by José Andres with Richard Wolffe (Clarkson Potter/Publishers, 2008).

Copyright © 2008 by José Andres.

In Catalonia, we love our eggs, especially in the form of tortillas, or omelets. We make tortillas with everything and anything, including dried beans, as in this hearty version. If you can find the Catalan beans called montgetes, you’ll see how extraordinary beans and eggs can be; if not, navy beans will get you close to heaven.

Serves 4

José’s Tip: This is an open-face tortilla where the eggs should be a bit runny. If you’d like the eggs cooked through, flip the tortilla and cook for 30 seconds more. Note the beans require presoaking.

• 1/2 cup dried white beans (navy beans)
• 1 head garlic, papery skin removed, halved horizontally
• 1 bay leaf
• 5 tablespoons Spanish extra-virgin olive oil
• 1/2 cup thinly sliced scallions (green parts only)
• 8 large eggs
• 1 tablespoon chopped fresh parsley
• Sea salt to taste

The day before you plan to cook the tortilla, place the beans in a bowl and cover with cold water. Set aside to soak overnight at room temperature. The next day, drain and rinse the beans.

Put the beans in a pot, add 1-1/2 quarts of water, the garlic, bay leaf, and 2 tablespoons of the olive oil and bring to a boil over medium-high heat. Reduce the heat to a low simmer for 1 hour or until the beans are tender. Drain the beans, discard the garlic and bay leaf, and set aside.

Working in batches, heat 1 tablespoon of the olive oil in a sauté pan over medium heat. Spread half of the white beans in one layer and cook until lightly browned on one side, about 3 minutes. Add half of the scallions and sauté for 1 minute. Repeat with the remaining beans and scallions, adding another tablespoon of oil if necessary. Set the beans aside and keep warm.

Heat 1/2 tablespoon of the olive oil in a 6-inch nonstick sauté pan over medium heat. Lightly whisk the eggs in a bowl then pour one-quarter of the eggs into the sauté pan. Run a spatula around the edge of the eggs and shake the pan vigorously to prevent the tortilla from sticking to the pan. Spread one-quarter of the beans across the eggs and cook until the eggs are just set. The tortilla should remain a little runny in the center. Slide the tortilla onto a warm plate, garnish with parsley, and add salt to taste. Repeat with the remaining eggs and beans, adding more olive oil to the pan when needed (you should have 4 tortillas).

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