Spanish White Bean Tortilla with Piri-Piri Sauce

• 1/4 cup olive oil
• 2 Tbs. lemon juice
• 2 Tbs. Piri-Piri
• 6 large eggs
• 1 cup chopped fresh parsley
• 3 Tbs. olive oil, divided
• 1 large onion, quartered and thinly sliced (2 cups)
• 1 1/2 cups cooked white beans, or 1 15-oz. can cannellini beans, rinsed and drained
• 23 tsp. Piri-Piri
• 2 jarred roasted piquillo or red bell peppers, quartered lengthwise

1. To make Piri-Piri Sauce: Stir together all ingredients in saucepan.
2. Bring to a boil over medium heat.
3. Cook 1 minute, then remove from heat, and cool.
4. Transfer to jar.
5. To make Tortilla: Whisk together eggs and parsley in bowl.
6. Season with salt and pepper, if desired.
7. Heat 1 Tbs.
8. oil in 10-inch skillet over medium heat.
9. Add onion, and saute 6 to 8 minutes.
10. Add beans and Piri-Piri; saute 1 to 2 minutes, or until spices darken and stick to beans.
11. Remove from heat, and stir bean mixture into egg mixture.
12. Wipe out skillet, and heat remaining 2 Tbs.
13. oil in skillet over medium heat.
14. Spread egg mixture in skillet, and cook 2 to 3 minutes, stirring and lifting mixture to allow even cooking.
15. Cover, reduce heat to medium-low, and cook 10 to 15 minutes, or until egg is firm and cooked through, lifting and stirring occasionally.
16. Invert Tortilla onto serving plate; cool to room temperature.
17. Garnish with piquillos, and serve Piri-Piri Sauce on side.

olive oil, lemon juice, eggs, parsley, olive oil, onion, white beans, piquillo

Taken from www.vegetariantimes.com/recipe/spanish-white-bean-tortilla-with-piri-piri-sauce/ (may not work)