Tortilla with Potatoes and Green Beans. 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

You can have Tortilla with Potatoes and Green Beans using 6 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Tortilla with Potatoes and Green Beans
  1. It’s 300 g of potatoes.
  2. It’s 1 of onion.
  3. Prepare 150 g of green beans.
  4. It’s 6 of eggs.
  5. You need of grated cheese (optional).
  6. Prepare of herbs: e.g. parsley, chives (optional).

Simple and delicious, it's the perfect side to add to any meal. 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.

Tortilla with Potatoes and Green Beans instructions

  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)..

Put the lemon juice in a bowl and add the onion. Toss well, then add the tomatoes, basil and rocket (if using). 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.