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–+ servings

Mung Bean Egg Tortilla

Jenny McMahon
A hearty, golden mung‑bean tortilla layered with thick‑cut potatoes and sweet onions, seasoned generously with black salt and pepper. Comforting, protein‑rich, and perfect warm or cold.
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Course Main Course
Cuisine Mexican
Servings 4 servings

Ingredients
  

  • ½ cup mung bean egg mix
  • 2 onions diced
  • 4 med potatoes thickly sliced
  • extra black salt and black pepper

Instructions
 

  • Fry the onions in a non-stick pan by the water method with a little salt (optional).
  • Boil the sliced potatoes in water until tender about 7-10 minutes.
  • Allow to cool slightly and mix the vegetables with the egg mix. Put in a greased ovenproof flat dish and bake at 180℃ (350℉) for 30 minutes or until browned on top.
Keyword Fiber rich, Fibre rich, mung bean, no oil, plant-based, vegan, wfpb, wholefood
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