Spanish white bean tortilla with piri piri sauce from Eats Well with Others by Joanne Bruno

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Notes about this recipe

  • Vanessa on July 06, 2012

    This was a great, easy dish. The technique (baked instead of the stovetop) is a wonderful way to get the tortilla to come together. It is a very flexible dish, too. I substituted potatoes (boiled briefly) and chopped roasted eggplant, because I do love the classic Spanish tortilla (and because I absolutely had to use up the CSA eggplant!). Finally, this dish is good hot, cold, and room temp. But the very best bit is the piri piri sauce, with that lovely smoked paprika taste.

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