Tortilla with tomato sauce

Name: Tortilla with tomato sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 collar Spring onions; 1 can(s) (425 ml) kidney beans; 300 g Potatoes; 2 TABLESPOONS Oil; 4 Eggs; 100 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Onion; 1 Garlic clove; 2 TABLESPOONS Oil; 1 package (500 g) chunky tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Chilli powder

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 collar Spring onions
1 can(s) (425 ml) kidney beans
300 g Potatoes
2 TABLESPOONS Oil
4 Eggs
100 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Onion
1 Garlic clove
2 TABLESPOONS Oil
1 package (500 g) chunky tomatoes
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
7-10 Tbsp Chilli powder

Directions

1
Clean, wash and cut the spring onions into rings. Drain the beans in a sieve. Peel and wash the potatoes and cut them into fine slices. Heat oil in a coated pan.
2
Sauté the vegetables and potatoes while turning. Whisk eggs and milk. Season with salt and pepper and pour over the vegetables. Cover the vegetables and let them simmer at low heat for 15-20 minutes. In the meantime, peel and finely dice the onion and garlic for the sauce.
3
Fry in hot oil. Add the chopped tomatoes and let it boil down a little. Season the sauce with salt, cayenne pepper and chilli. Divide tortilla into 4 pieces, add sauce.