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Potato and Kale Spanish Tortilla

I was afraid this recipe would be too omlette or fritatta like, and I’m not a huge fan of either. But the proportion of potatoes to egg was just right… just enough to hold it together but not so much that it tasted like an omlette. We topped it with parmesan cheese and a sprinkle of paprika, and it was quite good. Next time, we’ll add a bit more spice to the tortilla itself.

The best part of this dish? You can eat the leftovers for breakfast.

Potato and Kale Spanish Tortilla

Potato and Kale Spanish Tortilla

Makes 6 servings. Recipe from Epicurious.

Ingredients
1 lb boiling potatoes
1 cup olive oil
1 large onion, chopped
1 1/2 teaspoons salt
1 lb kale, center ribs discarded
7 large eggs

Directions
Peel potatoes and cut into 1/3-inch dice (2 1/4 cups). Heat oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking, then reduce heat to moderately low and cook potatoes, onion, and 1 teaspoon salt, stirring occasionally, until potatoes are tender, about 20 minutes.

Blanch kale while potatoes cook:
Cook kale in a 4- to 6-quart pot of boiling salted water until wilted, 2 to 3 minutes. Drain in a colander and immediately transfer to a bowl of cold water to stop cooking. Drain again, squeezing handfuls of kale to extract excess moisture, then coarsely chop.

Add kale to potato mixture and cook, stirring occasionally, until kale is tender, about 5 minutes. Drain vegetables in colander set over a bowl, reserving drained oil, and cool 10 minutes.

Lightly beat eggs in a large bowl, then stir in vegetables, 1 tablespoon drained oil, and remaining 1/2 teaspoon salt.

Add 1 tablespoon drained oil to skillet, then add egg mixture and cook over low heat, covered, until sides are set but center is still loose, about 12 minutes. Remove from heat and let stand, covered, 15 minutes.

Shake skillet gently to make sure tortilla is not sticking (if it is sticking, loosen with a heatproof plastic spatula). Slide tortilla onto a large flat plate, then invert skillet over tortilla and flip it back into skillet. Round off edge of tortilla with plastic spatula and cook over low heat, covered, 10 minutes more. Slide tortilla onto a plate and serve warm, cut into wedges.

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2 CommentsLeave a Comment →

  1. 1
    Posted On August 23, 2007 at 3:54 pm

    I’ve always wanted to make one of these, but never have. It looks lovely!

    Reply

  2. Pingback: Love and Olive Oil Potato and Kale Spanish Tortilla | Cast Iron Cookware

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