Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, tortilla with potatoes and green beans. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
So for lunch, Irshaad wanted to have some Corn Tortilla, this Corn Tortilla is an original recipe. I use Masa Harina which is a Precooked Corn Flour, we. Here’s a hearty skillet dish that combines black beans, potatoes, and tortillas with lively southwestern flavors.
Tortilla with Potatoes and Green Beans is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Tortilla with Potatoes and Green Beans is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first 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.
The ingredients needed to make Tortilla with Potatoes and Green Beans:
- Take 300 g potatoes
- Make ready 1 onion
- Get 150 g green beans
- Make ready 6 eggs
- Take grated cheese (optional)
- Make ready herbs: e.g. parsley, chives (optional)
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. It can be found on restaurant menus.
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).
Vegetarian potato and pinto bean enchiladas smothered in tomatillo salsa and queso fresco. Fill tortillas with potato mixture, and roll up. Spoon tomatillo sauce over enchiladas, and spread remaining cheese over sauce. Chicken Potatoes and Green Beans is a one pan meal that's so easy to make. Place the chicken breasts between potatoes and green beans.
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