Broad Beans and Ham Omelette
Broad beans are starting to pop up at our local farmers’ market and one of the best ways to enjoy these bright green beauties is with salty Spanish jamón. If you have a bountiful harvest of broad beans, our broad bean and ham tapa is the way to go, but I often find that I end up with fewer beans than anticipated, which is the idea moment to convert the tapa into an omelette.
This easy omelette with its specks of bright green and pink is the ideal lunchbox filler, light dinner or picnic dish. To make the colour of the broad beans pop even more, peel the fine skin off of the broad beans before adding to the omelette.
Ingredients (serves 4)
3 tbsp olive oil
1 large onion
2 spring onions
70g jamón serrano
200g shelled broad beans
pinch of salt
Instructions (serves 4)
1. Add 2 tbsp olive oil to a large deep frying pan and add the chopped onion, the sliced spring onions and the chopped jamón. Stir and cook for a couple of minutes and add the broad beans. Cook for a further 15 minutes until the onions are translucent.
2.Beat the eggs well in a large bowl and add a pinch of salt. Add the cooked vegetables and ham mixture to the eggs in the bowl and mix well.
3. Add another tbsp of olive oil to the saucepan and pour the omelette mixture back in. Cook for three to four minutes over a medium heat until the bottom of the omelette is set. You will now need to flip your omelette!
4. Wobble the saucepan from side to side to check that it is mostly set. You can buy a special utensil for flipping the omelette, but a plate or flat lid also works well. Take your frying pan to the sink, and cover with a lid or large plate that is slightly larger than the saucepan. Flip the saucepan, leaving the omelette cooked side up on the plate. Gently slide the omelette cooked side down back into the frying pan and return to the heat. Cook for a further three minutes until totally set.