Spanish Omelette with Bean Stew

Today was remarkable because my son Andri, who realises that, along with writing a song, cooking for a lady is a pretty good way to her heart, really did much of the work, from chopping to cooking.

What you need

• 200 g of dried kidney beans, soaked overnight and cooked until still pretty firm.
• 5 largish potatoes, peeled and sliced thinly
• 4-5 eggs
• 2 onions/shallots, one diced finely, the other quartered and sliced
• 4 cloves of garlic, finely sliced
• 150 ml white wine
• 1 tbsp Berbere
• 250 ml tomato passata or chopped peeled tomatoes (supplemented with a tbsp tomato puree to thicken the stew if necessary)
• 1 bell pepper in strips
• salt and pepper to taste
• optionally ½ to 1 finely diced chilli pepper

What you do

1. Fry the diced onion and the sliced potatoes in a generous dash olive oil until golden or lightly brown.
2. Beat the eggs, add salt and pepper to taste and pour over the onions and potatoes.
3. Cook on a low flame until the top of the egg is dry, then using a plate to flip over and fry on the other side.
4. In the meantime sauté the onion and garlic slices in some more olive oil until the garlic begins to look crispy.
5. Add the beans and the berbere as well as some salt and keep stirring.
6. Pour in the wine and allow to reduce for a couple of minutes, then add the tomato passata.
7. Allow to simmer while the omelette is fully fried.
8. Add the bell pepper strips and the chilli, if using, thicken with tomato purée should the stew be too liquidy.
9. Season to taste.