I do not know how they do it, but frittatas make any vegetable into something much more delicious and memorable. For example, today I had some cooked green beans, leftover from the Chacarero Sandwiches and since the day was cold and gloomy, not salad weather, I made a Chilean Green Bean Frittata or Tortilla de Porotos Verdes, and voila! A spectacular dinner was eaten.
I generally make my frittatas in an iron skillet. I love how they retain heat very well and the frittatas are well sealed with a beautiful golden crust, but you can use any non-stick skillet too.
You may also like the recipe: Chacarero (meat, green beans, and tomato sandwich)Print
- 1 chopped onion in small cubes
- 1 pound French-cut green beans cooked
- 2 eggs
- 2 tablespoons cream or milk
- salt and pepper
- Heat 1 tablespoon of oil in a medium skillet and fry the onion until golden. It takes about 5-8 minutes.
- Wipe the skillet with a paper towel and add a little more oil. Keep on medium heat.
- Mixed the onions with the green beans. Stir well.
- In a small bowl, beat the eggs, cream, salt, and pepper with a fork until foamy.
- Pour the eggs over the beans and mix.
- Place in the hot pan and press gently to form a frittata.
- Cook over medium heat for 15-20 minutes. Flip and cook for 10 minutes more.
- You can skip the flip and finish cooking on the broiler for 5-8 minutes.
- Wait 5 minutes before removing to a plate and serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Vegetables
- Method: Stove
- Cuisine: Chilean
- Serving Size:
- Calories: 90
- Sugar: 5.8 g
- Sodium: 644.6 mg
- Fat: 4.3 g
- Saturated Fat: 1.8 g
- Carbohydrates: 9.4 g
- Fiber: 2.5 g
- Protein: 4.6 g
Keywords: Tortilla de porotos verdes, Ejotes frittata, Green Bean Frittata