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