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SERVES 4
2 red peppers
2 tbsp olive oil
320g/11oz Spanish onions, thinly sliced
2 x 400g/14oz cans flageolet beans, drained and rinsed
3 sprigs of thyme, leaves only
6 eggs, beaten
salt and freshly ground black pepper
FOR THE SALAD
320g/11oz tomatoes
handful of basil leaves
1 tbsp balsamic vinegar
1 tbsp olive oil
Preheat the oven to 200°C/400°F/Gas 6. Put the peppers on a baking sheet and roast in the hot oven for 30 minutes. Move the peppers to a plastic bag, seal and leave for 15 minutes, then peel, deseed and slice. Heat the oil in a 23cm/9in non-stick frying pan and gently fry the onions for 25 minutes, stirring occasionally. Stir in the peppers, beans and thyme and season to taste. Season the eggs and pour over the vegetables. Jiggle the pan so that the egg slides down between the vegetables, then cook gently for about 10 minutes, pulling in the sides so all the egg gets cooked. When firm but still moist, place under a preheated grill for about 5 minutes until cooked. Meanwhile, to make the salad, slice the tomatoes and arrange on 4 plates, sprinkle with the basil, season with salt and pepper and drizzle with vinegar and oil. Serve the tortilla cut into wedges with the tomato salad.