Lima Bean Omelet
Tortilla de HabasLima beans are the star attraction in this Andalusian-style omelet, enhanced by the addition of ham. You can also enjoy it as a vegetarian dish by leaving out the ham.
Ingrediënten
Serves 1
- 3 tablespoons olive oil
- ½ medium onion coarsely chopped
- ¼ pound lima beans
- 1 tablespoon finely chopped Serrano Spanish cured mountain ham or prosciutto
- 2 large eggs
- Salt to taste
Instructies
Sauté Onion and Lima Beans:
- Heat 2 tablespoons of olive oil in a medium skillet over low heat.
- Add the chopped onion and cook, stirring, until the onion becomes wilted and transparent (about 5 minutes).
- Stir in the lima beans, cover the skillet, and cook for approximately 30 minutes or until the beans become tender.
- Stir in the ham and cook for about 5 more minutes.
- Wipe out the skillet.
Prepare Egg Mixture:
- In a medium bowl, lightly beat the eggs with a fork.
- Season with salt and add the bean mixture, mixing until everything is well blended.
- Allow it to sit for 5 minutes.
Cook the Omelet:
- Add the remaining 1 tablespoon of olive oil to the skillet and heat it over high heat until it reaches the smoking point.
- Quickly pour in the egg mixture, distributing it evenly in the skillet.
- Reduce the heat to medium-high and cook, shaking the skillet constantly to prevent sticking.
- Wait until the edges and the bottom begin to brown, and the center is less liquid.
- Use the back of a pancake turner to neatly tuck in the edges.
Flip and Finish:
- Carefully flip the omelet to the other side, adding more oil if necessary.
- Continue cooking until it's set in the center but still slightly juicy within.
Serve:
- Slide the Lima Bean Omelet onto a plate and serve hot.
- Whether with ham or as a vegetarian dish, it's a flavorful Andalusian-style omelet featuring lima beans.
Notes / Tips / Wine Advice:
This Lima Bean Omelet is a wonderful way to showcase lima beans, with the addition of ham providing extra richness and flavor. Enjoy it as a vegetarian dish by omitting the ham.
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