Potato and bean tortilla

Name: Potato and bean tortilla
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 600 g waxy potatoes; 4 Spring onions; 1 Sweet pepper (e.g. red); 1 can(s) (425 ml) Kidney Beans; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Eggs (Gr. M); 1/8 l Milk; 7-10 Tbsp Sweet peppers

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 3

600 g waxy potatoes
4 Spring onions
1 Sweet pepper (e.g. red)
1 can(s) (425 ml) Kidney Beans
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Eggs (Gr. M)
1/8 l Milk
7-10 Tbsp Sweet peppers

Directions

1
Wash the potatoes and cook for about 20 minutes. Quench, peel and let cool for 30 minutes
2
Clean and wash the spring onions and peppers. Cut spring onions into rings, peppers into strips. Rinse beans and drain well. Cut potatoes into slices
3
Heat oil in a coated pan (approx. 24 cm Ø) with lid. Fry the potatoes in it until golden brown all around. Season with salt and pepper
4
Add spring onions, peppers and beans to the potatoes and fry for about 5 minutes. Seasoning
5
Mix eggs and milk. Season with salt, pepper and sweet paprika. Pour the egg milk over the potatoes and let it simmer covered at low heat for about 10 minutes. Tastes good with herb quark