Tortilla with Potatoes and Green Beans
Tortilla with Potatoes and Green Beans

Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, tortilla with potatoes and green beans. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Here’s a hearty skillet dish that combines black beans, potatoes, and tortillas with lively southwestern flavors. If you have the potatoes done ahead of time, it's a meal that can be on Serve with garlicky sautéed greens and a big salad. Adapted from The Vegetarian Family Cookbook.Â.

Tortilla with Potatoes and Green Beans is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Tortilla with Potatoes and Green Beans is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can cook tortilla with potatoes and green beans using 6 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Tortilla with Potatoes and Green Beans:
  1. Get 300 g potatoes
  2. Take 1 onion
  3. Take 150 g green beans
  4. Prepare 6 eggs
  5. Make ready grated cheese (optional)
  6. Make ready herbs: e.g. parsley, chives (optional)

Cook, turning potatoes gently every few minutes, until they are tender when pierced with a small knife. Adjust the heat so they do not brown. If potatoes begin to break, they are overdone; stop cooking immediately. As potatoes cook, beat eggs with some salt and pepper in a large bowl.

Instructions to make Tortilla with Potatoes and Green Beans:
  1. Peel the potatoes and dice into small pieces. Chop the onion. Heat some olive oil in a big pan. Add the potatoes and onion, and cook for about 10 minutes, stirring regularly.
  2. In a small pot, bring water to a boil. Remove the stalks of the green beans and add to the boiling water. Cook for 5 minutes, then drain and cut in half (to make them shorter). Add to the pan with potatoes and cook together for another 5 minutes.
  3. Preheat the oven to 180C/355F. Beat the eggs, add a generous pinch of salt and mix. Set aside.
  4. Grease a baking dish with olive oil. Transfer the vegetables from the pan, then pour over the eggs. Sprinkle some grated cheese on top (optional).
  5. Bake for 15-20mins. Use a toothpick to check if the eggs are well baked. Before serving, sprinkle some fresh herbs on top (optional). Serve with salad. You can keep any leftovers in the fridge for up to a day (reheat in the oven for 5min in 180C/355F).

Small new or baby potatoes and fresh young green beans team up in this delicious side dish. Add chives or parsley to the creamy white sauce. Combine the green beans, potatoes, and pancetta in a large bowl. Add the dressing only right before serving. Toss until everything is coated with the dressing.

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