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

Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, tortilla with potatoes and green beans. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Tortilla with Potatoes and Green Beans is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. Tortilla with Potatoes and Green Beans is something that I’ve 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 have to prepare a few components. You can have tortilla with potatoes and green beans using 6 ingredients and 5 steps. Here is how you can achieve that.

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

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. Swap potatoes for runner beans to make a fresh-tasting, healthy tortilla and serve with a tomato, red onion and basil salad to get three of your five-a-day. Put the lemon juice in a bowl and add the onion.

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).

Toss well, then add the tomatoes, basil and rocket (if using). 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. Next to paella, tortilla española or tortilla de patatas is one of the most famous national dishes of Spain.

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