José Pizarro’s recipe for broad bean and mint tortilla with a manchego crust

José Pizarro’s broad bean and mint tortilla with manchego crust. Photograph: Matthew Hague/The Guardian. Food stylist: Ellie Mulligan. Prop stylist: Rachel Vere. Food styling assistant: Isobel Clarke.

In Spain we say, “Habas en abril empiezan y en abril se acaban” – that is, broad beans begin in April and end in April. In the UK, the season starts a bit later, around June, so we’ve got a bit more time yet to enjoy them. Still, the season is short, so I use these wonderful beans as much as I can, while I can. This is the kind of dish I’d make on a quiet afternoon: simple, full of flavour, nothing fancy. Just a nice way to enjoy what the season gives you, before it disappears again for another year.

Broad bean and mint tortilla with a manchego crust