Spanish White Bean Tortilla with Piri Piri Sauce
Elevate your brunch game with this boldly flavored Spanish White Bean Tortilla with Piri Piri Sauce—a delightful fusion of traditional Spanish comfort food and spicy Portuguese flair. This hearty tortilla combines creamy white beans, sautéed bell peppers, and golden eggs with a touch of smoked paprika for a deeply satisfying, protein-packed dish. Perfect for sharing, it’s finished with a vibrant homemade Piri Piri sauce, blending fiery red chilies, tangy white wine vinegar, and a hint of honey for a lip-smacking drizzle. Ready in under an hour and versatile enough for breakfast, lunch, or dinner, this recipe is a surefire way to impress your guests or treat yourself to Mediterranean-inspired indulgence.
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Recipe Information
Ingredients
- 400 g canned white beans (e.g., cannellini or great northern)
- 6 eggs
- 4 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 garlic cloves, minced
- 1 small red bell pepper, diced
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped
- 2 red chilies, chopped
- 2 tbsp white wine vinegar
- 1 tsp smoked paprika
- 1 tsp honey
- 2 tbsp water
- 1 tbsp lemon juice
Instructions
Drain and rinse the canned white beans. Set them aside to dry slightly.
In a large mixing bowl, crack the eggs and whisk them together with a pinch of salt and pepper.
Heat 2 tablespoons of olive oil in a large non-stick frying pan over medium heat. Add the diced onion and cook for 5 minutes until softened.
Add the minced garlic and red bell pepper to the pan. Cook for another 3 minutes until the vegetables are tender.
Stir in the drained white beans, paprika, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Cook for 2 minutes, stirring gently to avoid breaking the beans.
Pour the whisked eggs over the mixture in the pan. Use a spatula to evenly distribute the ingredients. Lower the heat to medium-low and allow the tortilla to cook undisturbed for 8-10 minutes or until the edges are set.
Carefully slide the tortilla onto a plate. Cover it with the pan and quickly flip it back into the pan to cook the other side. Cook for another 5-7 minutes until completely set and golden brown on both sides.
For the Piri Piri sauce, combine the chopped red chilies, white wine vinegar, smoked paprika, honey, water, lemon juice, and remaining 2 tablespoons of olive oil in a blender. Blend until smooth.
Slice the tortilla into wedges and serve warm or at room temperature with a drizzle of Piri Piri sauce and a sprinkle of fresh parsley.
Nutrition Facts
Calories |
1459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.7 g | 112% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 4053 mg | 176% | |
| Total Carbohydrate | 104.2 g | 38% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 26.1 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 474 mg | 36% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2665 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
