A runner bean tortilla in a pan alongside a bowl of salad

Runner bean tortilla with tomato salad

  • Rating: 4 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2 - 3

Swap potatoes for runner beans to make a fresh-tasting, healthy tortilla and serve with a tomato, red onion and basil salad to get three of your five-a-day

  • Gluten-free
  • Healthy
Nutrition: Per serving (3)
HighlightNutrientUnit
low inkcal214
fat13g
saturates3g
carbs8g
sugars7g
fibre4g
protein14g
salt0.7g
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Ingredients

For the salad

Method

  • STEP 1

    Bring a pan of water to the boil, add the beans and cook for 5 mins or until just tender, then drain.

  • STEP 2

    Beat the eggs in a bowl with the lemon zest, garlic, olives and some pepper, then stir in the beans. Heat the oil in a 23cm non-stick frying pan. Pour in the egg mixture and gently stir for the first couple of mins so that you see the egg cooking and the raw egg flowing into the base of the pan as you move it. Leave to firm up for a few mins, then turn off the heat, cover and leave for 5 mins so that any raw egg on top cooks through.

  • STEP 3

    Put the lemon juice in a bowl and add the onion. Toss well, then add the tomatoes, basil and rocket (if using). Serve with wedges of tortilla, dusted with some parmesan if you like.

Goes well with

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    Overall rating

    Rating: 4 out of 5.4 ratings
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