José Pizarro's recipe for broad bean and mint tortilla with a manchego crust

In Spain we say, 'Habas en abril empiezan y en abril se acaban' – that is, broad beans begin in April and end in April. In the UK, the season starts a bit later, around June, so we've got a bit more time yet to enjoy them. Still, the season is short, so I use these wonderful beans as much as I can, while I can. This is the kind of dish I'd make on a quiet afternoon: simple, full of flavour, nothing fancy. Just a nice way to enjoy what the season gives you, before it disappears again for another year.
Prep 15 minCook 30 minutes
Serves 2-4
2 tbsp olive oil
1 banana shallot, peeled and finely chopped1 garlic clove, peeled and finely sliced250g fresh broad bean pods, podded to yield 100-125g beans4 large free-range eggsSalt and black pepper
2 mint sprigs, leaves stripped and chopped50g manchego, grated
Heat the oil in a small roughly 16cm nonstick frying pan, then gently saute the shallot for 10 minutes, until lovely and soft. Add the garlic, cook, stirring, for a minute more, then take off the heat.
Bring a pan of water to a boil and blanch the broad beans for a minute or two, depending on their size. Drain and refresh in cold water, then slip each bean from its outer shell (discard the shells).
Beat the eggs in a bowl and season generously. Add the beans, mint and half the manchego to the bowl, then, using a slotted spoon, lift the softened shallot out of the pan, leaving the oil behind, and stir it into the egg mix.
Return the pan and oil to a medium-low heat, then, once it has heated up, pour in the egg mixture and swirl the pan until you see the egg starting to set around the sides. Leave to cook undisturbed for three to four minutes, until the bottom is set and the top is still quite juicy. Invert the pan on to a flat plate or board (don't worry if it's a bit oozy), so the tortilla is cooked side up, then quickly add the remaining cheese to the hot an and turn up the heat a little. As soon as the cheese starts to melt and bubble, slide the tortilla back into the pan , uncooked side down on top of the layer of cheese.
Use a spatula to tuck in the edges of the tortilla to create those classic round sides, and leave to cook for two to three minutes more. Use a spatula or fish slice to release the cheesy underside of the tortilla, then turn out on to a plate and serve with good bread and perhaps a nice salad.

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