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

Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to make a special dish, tortilla with potatoes and green beans. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Here's a hearty skillet dish that combines black beans, potatoes, and tortillas with lively southwestern flavors. Serve with garlicky sautéed greens and a big salad. Adapted from The Vegetarian Family Cookbook.

Tortilla with Potatoes and Green Beans is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Tortilla with Potatoes and Green Beans is something which I’ve loved my whole life.

To begin with this recipe, we must first 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. Get 300 g potatoes
  2. Make ready 1 onion
  3. Prepare 150 g green beans
  4. Make ready 6 eggs
  5. Make ready grated cheese (optional)
  6. Make ready herbs: e.g. parsley, chives (optional)

This easy green bean with potatoes recipe from Paula Deen is a classic side dish perfect for entertaining. When it is foaming, add potatoes, beans and shallots. Turn the heat to medium, and cook. 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:
  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).

Add chives or parsley to the creamy white sauce. Green beans and potatoes are a perfect combination! This recipe brings them together with thyme, vegetarian Worcestershire and parsley. Then drain, let cool and cut into small pieces. Country Green Beans and Potatoes with Ham in the pressure cooker.

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