tortilla mexicana

Name: tortilla mexicana
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 can(s) (425 ml); 7-10 Tbsp Kidney beans; 1 can(s) (212 ml) Corn grains; 1 medium onion; 1-2 Garlic cloves; 2 TABLESPOONS Oil; 150 g frozen peas; 6-8 Eggs; 150 ml Milk; 7-10 Tbsp salt, white pepper; 7-10 Tbsp Chilli powder or Tabasco; 1/2 bunch Parsley; 1/2 Becher Crème fraîche; 7-10 Tbsp or sour cream

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 can(s) (425 ml)
7-10 Tbsp Kidney beans
1 can(s) (212 ml) Corn grains
1 medium onion
1-2 Garlic cloves
2 TABLESPOONS Oil
150 g frozen peas
6-8 Eggs
150 ml Milk
7-10 Tbsp salt, white pepper
7-10 Tbsp Chilli powder or Tabasco
1/2 bunch Parsley
1/2 Becher Crème fraîche
7-10 Tbsp or sour cream

Directions

1
Drain beans and corn. Rinse beans cold and drain well. Peel and chop onion and garlic
2
Heat the oil in a large frying pan. Sauté the onion and garlic until transparent. Add the beans, corn and peas and fry briefly
3
Whisk eggs, milk, salt, pepper and chilli powder. Pour over the vegetables and bake covered at low heat for about 10 minutes
4
Slide the tortilla onto a large flat lid or plate. Place the tortilla upside down in the pan and bake from this side for about 10 minutes until golden brown
5
Wash and chop the parsley. Cut the tortilla into portions and arrange with a blob of crème fraîche on each side Sprinkle with parsley and chilli powder
6
Drink: light red wine