Green Bean and Potato Tortilla
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Ingredients
- 7 large eggs
- 200 g fine green beans, trimmed and chopped
- 350 g potatoes, peeled and thinly sliced
- 1 onion, finely sliced
- 4 tbsp olive oil
Nutrition (per serving)
- Calories
- 389 kcal
- Protein
- 18.1 g
- Carbohydrate
- 19.1 g
- of which sugars
- 4 g
- Fat
- 25.5 g
- of which saturates
- 5.6 g
- Fibre
- 3.8 g
- Salt
- 0.45 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large non-stick frying pan and cook the potato slices and onion gently for 15 minutes until tender.
- 2
Add the green beans and cook for a further 5 minutes until tender.
- 3
Beat the eggs, season well and pour over the vegetables, pressing down so everything is covered.
- 4
Cook over a low heat for 10 minutes until mostly set, then slide onto a plate, flip back into the pan and cook for a further 3-4 minutes until fully set.
- 5
Cut into wedges to serve, warm or at room temperature.
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