I used a bag of 15 beans mixed, but threw away the flavoring.
I soaked for a couple hours, drained, put in 8 cups of water and half a huge Florida onion, some Salute 21, black pepper, and powdered garlic.
I cooked using the automatic setting on the Instapot and leaving much of the steam to escape. I unplugged at 23. The beans were fine and soft and tasty.
I used the non stick pans and they worked great. Thinly slice the potatoes. I used red this time.
Put them at the same moment into plenty of olive oil and add spices. I used pepper, garlic, and onion. It is better with fresh, but I had powder. Cook medium or low until the potatoes are soft and have absorbed a good bit of the Oil. I don't brown the potatoes. I both cover and uncover.
Take the wooden spatula and coarsely chop the potatoes.
In a small bowl wisk the eggs. Pour the cooked potatoes in the bowl and stir to mix. Pour the mixture back in the pan and shake to keep from sticking. I cooked this section at medium.
Cook until the eggs are done. Flip the tortilla. This pan made that very easy, but I still placed a plate on the top and turned the whole tortilla over and slid it back in the pan.
Cook again until the egg is fully cooked. Again, don't brown.
Slide on a large plate. Done.
With a few basic staple pantry items, a true feast can be ready in minutes. Good spaghetti, good olive oil, garlic and a little red pepper are all you need, plus some anchovy and capers if you have them.
Ingredients
