In this task, you have to generate the title of the recipe given its required ingredients and directions.

[Q]: ingredients: '3 tablespoons olive oil, divided', '12 cup chopped onion', '1 cup cubed cooked potato, peeled', '6 eggs', '14 teaspoon salt', 'fresh coarse ground black pepper', '14 cup mayonnaise', '1 tablespoon tomato sauce', '14 teaspoon spanish paprika (smoked)',<sep> directions: 'Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat.', 'Add onion and potato and saute 2 to 5 minutes.', 'Add eggs, salt and pepper.', 'Mix together with a spatula to cook the layers of egg; after 1 or 2 minutes let the bottom set.', 'Scrape edge of egg mixture from edge of pan, pushing gently toward the middle, but not slicing through, so that you have a thick omelet coming together.', 'Slide omelet onto a plate.', 'Add remaining tablespoon oil to skillet.', 'Invert plate over skillet to return omelet to pan, cooked side up.', 'Cook 2 to 3 minutes until browned.', 'Remove from pan, cool and serve, with Salsa Rosa on top.', 'To prepare the Salsa Rosa, whisk all ingredients together and chill.'
[A]: Tortilla Espanol (Tortilla De Patatas) Recipe

[Q]: ingredients: '14 cup vegetable shortening', '4 tablespoons unsalted butter', '23 cup sugar', '14 cup milk', '1 teaspoon white vinegar (or cider)', '1 tablespoon vanilla extract', '14 teaspoon nutmeg', '2 cups unbleached all-purpose flour', '12 teaspoon baking soda', '14 teaspoon salt (heaping)',<sep> directions: 'Preheat the oven to 325.', 'Line cookie sheets with parchment.', 'In a large mixing bowl, cream together the shortening, butter and sugar until smooth.', 'In a liquid measuring cup, stir together the milk, vinegar and vanilla; add this to the butter mixture, beating until well combined.', 'This mixture will look curdled, which is okay.', 'Add the nutmeg, flour, baking soda, and salt and beat until the mixture forms a cohesive dough.', 'Drop the dough by tablespoonful onto the cookie sheets.', 'Using the bottom of a drinking glass dipped in sugar, flatten the balls to 1/4 inch thick.', 'Bake the cookies for 20 minutes, or until they're a light gold color and just beginning to brown.', 'Remove them from oven and transfer to a rack to cool.', 'As they cool, they'll become crisp.', 'If you want them to remain crisp, store in an airtight container when they're totally cool.'
[A]: The Essential Crunchy Sugar Cookies (King Arthur Flour)

[Q]: ingredients: 'Kosher salt', '1 pound (450g) dried pasta, such as', ', linguine, or', '5 ounces peeled Yukon Gold potato (140g; about 1/2 medium), cut into 3/4-inch cubes', '4 ounces (110g) green beans or haricots verts (about 20 green beans or 30 haricots verts), stems trimmed and cut into 1-inch lengths on a bias', '1 recipe', 'Extra-virgin olive oil, for drizzling', 'Grated Parmigiano Reggiano, for serving',<sep> directions: 'In a large pot of salted boiling water, boil pasta, potato, and green beans until pasta is al dente and potato and green beans are very tender. Drain, reserving 1 cup cooking water, and transfer pasta, potato, and green beans to a large mixing or serving bowl.', 'Add pesto sauce to pasta along with 1/4 cup pasta cooking water. Toss well to emulsify pesto and pasta water into a creamy sauce. Add more pasta water, 1 tablespoon at a time, as needed, if pasta is too dry. Drizzle in fresh olive oil, if desired. Serve with Parmigiano Reggiano on the side.'
[A]:
Pesto Pasta With Potatoes And Green Beans Recipe