The potatoes are washed and boiled in their skin for about 35 minutes, after which they are drained and passed through a potato masher while they are still hot, so that the pulp falls into a bowl. Subsequently, the green beans are cleaned and boiled in salted water for 10-15 minutes, then they are drained, chopped and mixed with the mashed potatoes. The onion is peeled, chopped and gently browned in a pan with water and oil, before being added to the mixture of potatoes and green beans together with the marjoram.
The eggs are shelled in a bowl, mixed with the parmesan and seasoned with salt and grated nutmeg, to finally be incorporated into the vegetables, mixing well until a homogeneous mixture is obtained. At this point, turn the oven on to 180° and butter a baking dish, sprinkling it with breadcrumbs. Gently spread the potato and green bean mixture into the baking dish, creating a uniform layer about 2 centimeters thick.
The surface of the mixture is scratched with the tines of a fork, sprinkled with a little breadcrumbs, garnished with flakes of butter and baked for 25-30 minutes, until the surface is slightly golden. Once cooked, the potato and green bean pie should be left to cool before serving, even at room temperature.
In summary, the recipe involves the preparation of a potato and green bean cake, in which the vegetables are cooked, mixed with eggs, parmesan and herbs, spread in a baking dish and baked until golden brown. The dish can be enjoyed either warm or at room temperature, representing an excellent solution for a light and tasty lunch.
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