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Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, tortilla with potatoes and green beans. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Tortilla with Potatoes and Green Beans is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Tortilla with Potatoes and Green Beans is something that I have loved my entire life.
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.
To begin with this recipe, we must prepare a few ingredients. You can have tortilla with potatoes and green beans using 6 ingredients and 5 steps. Here is how you can achieve it.
Active ingredients of Tortilla with Potatoes and Green Beans:
- Prepare 300 g potatoes
- Get 1 onion
- Make ready 150 g green beans
- Get 6 eggs
- Make ready grated cheese (optional)
- Prepare herbs: e.g. parsley, chives (optional)
Put the lemon juice in a bowl and add the onion. Toss well, then add the tomatoes, basil and rocket (if using). Serve with wedges of tortilla, dusted. Small new or baby potatoes and fresh young green beans team up in this delicious side dish.
Instructions To Make Tortilla with Potatoes and Green Beans:
- 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.
- 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.
- Preheat the oven to 180C/355F. Beat the eggs, add a generous pinch of salt and mix. Set aside.
- 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).
- 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).
Add chives or parsley to the creamy white sauce. Tortilla Chips Seasoned With Brussels Sprouts, Garlic, Onion & Parsley. This Pressure Cooker Spanish Tortilla Cuban Potato Egg Frittata, Quiche cooks up brilliantly in a Pressure Cooker. Tortilla's are very, very In Cuban Cuisine, a Sofrito consists of Spanish onion, garlic and green pepper. Often times a little tomato paste is used in black beans and other dishes.
If you have exercised making the dish above, don’t neglect to share it with your pals or family members. The dish above has confirmed tasty, given you adhere to the standards well. Satisfied practicing.
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