Tortilla de Porotos

Drain the cooked porotos (beans) thoroughly, discarding any liquid, and set aside.

Crack the huevos (eggs) into a large bowl and beat well with a fork until fully combined.

Add the drained porotos to the beaten eggs and stir gently until the beans are evenly coated and distributed throughout the mixture.

Season the mixture with the cucharadita de sal (salt), stirring to distribute evenly.

Heat the taza de aceite (oil) in a medium skillet over medium-high heat until shimmering, about 2 minutes.

Pour the egg and bean mixture into the hot oil, spreading it evenly across the bottom of the skillet.

Cook without stirring for 8-10 minutes until the bottom is golden and set, checking occasionally to ensure even browning.

Slide the tortilla onto a large plate, then invert it back into the skillet to cook the other side for 5-7 minutes until golden brown and cooked through.

Transfer the tortilla de porotos to a clean plate and allow to cool slightly for 2-3 minutes before slicing into wedges and serving.