Tortilla de Habas – Broad Bean Omelette

The classic Tortilla de Patatas consists of a thick egg omelette made with potatoes and fried in olive oil. Sometimes other ingredients such as onion are added, although purists consider that the result is not authentic. This thick Tortilla de Habas Spanish omelette made with small broad beans is popular in Murcia (south eastern Spain), where many of the beans canned for export are grown. It cuts into squares well for tapas.

Tortilla de Habas - Broad Bean Omelette
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  • 300 g frozen broad beans
  • 4 tablespoon olive oil
  • 1 small brown onion, chopped
  • 1 clove garlic, chopped
  • 4 eggs
  • salt and pepper
  1. Heat 3 tablespoon of olive oil in a frying pan and sauté the onion and garlic for a few minutes.
  2. Add the broad beans, turn in the oil and leave to cook for about five minutes. Remove from the heat and drain.
  3. Beat the eggs, season with salt and pepper and add the beans.
  4. Place the remaining tablespoon of olive oil in a frying pan and heat. Add the egg and bean mixture. When the first side is set, turn over by placing a plate over the frying pan and turning to place the omelette on the plate. Then slide back into the frying pan to cook it on the other side. Serve hot or cold.
According to legend, the tortilla first originated during the siege of Bilbao when Carlist general Tomás de Zumalacárregui created the “Tortilla de Patatas” as an easy, fast and nutritious dish to satisfy the scarcities of the Carlist army. Although it remains unknown whether this is true, it appears that tortilla came to prominence during the early Carlist wars.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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