Spice up breakfast with Jose Andres’ recipes

The day before you plan to cook the tortilla, place the beans in a bowl and cover with cold water. Set aside to soak overnight at room temperature. The next day, drain and rinse the beans.

Put the beans in a pot, add 1 1⁄2 quarts of water, the garlic, bay leaf, and 2 tablespoons of the olive oil and bring to a boil over medium-high heat. Reduce the heat to a low simmer for 1 hour or until the beans are tender. Drain the beans, discard the garlic and bay leaf, and set aside.

Working in batches, heat 1 tablespoon of the olive oil in a sauté pan over medium heat. Spread half of the white beans in one layer and cook until lightly browned on one side, about 3 minutes. Add half of the scallions and sauté for 1 minute. Repeat with the remaining beans and scallions, adding another tablespoon of oil if necessary. Set the beans aside and keep warm.

Heat 1⁄2 tablespoon of the olive oil in a 6-inch nonstick sauté pan over medium heat. Lightly whisk the eggs in a bowl, then pour one-quarter of the eggs into the sauté pan. Run a spatula around the edge of the eggs and shake the pan vigorously to prevent the tortilla from sticking to the pan. Spread one-quarter of the beans across the eggs and cook until the eggs are just set. The tortilla should remain a little runny in the center. Slide the tortilla onto a warm plate, garnish with parsley, and add salt to taste. Repeat with the remaining eggs and beans, adding more olive oil to the pan when needed (you should have 4 tortillas).

Toast the bread in a broiler or over a grill. When the bread is browned, rub each piece of toast with the cut surface of a tomato half until all the flesh is grated. Discard the skins. Arrange the toasts on a platter and drizzle them with 1 tablespoon of the olive oil. Lay the slices of cheese on top of the tomato. Drizzle with the remaining tablespoon of olive oil and season to taste with sea salt.