1 can white beans (mongetes/alubias), about 500 g (1 lb 2 oz)
1 piece of air-dried meat or smoked bacon, about 12 x 1 cm (4½ x ½ inch), cut into small pieces
1 piece raw sausage, preferably butifarra, about 10 cm (4 inches) long, cut into 5–7 pieces
5 very fresh eggs
2 tablespoons olive oil, plus extra for drizzling
Tomatoes to taste as a side dish


Drain the beans through a sieve. Heat a frying pan over high heat. Add the drained beans, dried meat and sausage and sweat briefly. Whisk the eggs in a bowl, then stir
in the beans and meat, together with a little salt. Stir carefully to combine.

Heat the olive oil in a frying pan. Add the egg mixture and and move it around carefully with a wooden spoon until set. As soon as the tortilla is golden-brown on
one side, flip it over using a plate and cook it on the other side.

Serve the tortilla lukewarm, together with sliced or quartered tomatoes and
a little best-quality olive oil, preferably made from arbequina olives.

The Story Behind the Recipe

Barcelona CVR-small.jpg

Grandma’s truita catalana is yet another version of tortilla, but quite a bit richer. It is not
often found on restaurant menus, as it involves a little more work, but it’s definitely worth it!

'Barcelona Cult Recipes by Stephen Mitsch, recently released through Murdoch Books, will transport you to Catalonia's buzzing metropolis through its famed local dishes.

Take a journey into this melting pot of cultures and savour 120 glorious authentic recipes of Catalan cuisine, from the rustic wine cellars, hidden kitchens and stylish tapas bars of this cult city.



'Barcelona Cult Recipes by Stephen Mitsch, Murdoch Books, RRP $49.99 Photography by Arnold Pöschl’