KALE AND POTATO SPANISH TORTILLA
Categories Egg Leafy Green Potato Vegetarian Winter Gourmet
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- 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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thailleyon lester
[email protected]This tortilla was a great way to use up leftover potatoes and kale. It was easy to make and very tasty.
Momri Joel
[email protected]I love Spanish tortillas, and this one was no exception. It was flavorful and satisfying.
ds p
[email protected]I'm always looking for new ways to cook kale, and this tortilla was a great option. It was healthy and delicious!
Wacdi WaNo
[email protected]This was a very easy recipe to follow. I'm not a great cook, but I was able to make this tortilla without any problems.
Chala Baker
[email protected]This was a good basic recipe, but I would add some additional vegetables next time, such as onions or peppers.
Md Rokey Vai
[email protected]The tortilla was a bit dry. I think I would add more liquid next time.
MHD
[email protected]This tortilla was a bit bland for my taste. I would have liked more seasoning.
fila astro
[email protected]This was a great way to use up leftover kale and potatoes. The tortilla was easy to make and very tasty.
SS SUJON KHAN
[email protected]This tortilla was delicious! I loved the combination of kale and potatoes, and the eggs were cooked perfectly. I will definitely be making this again.
Munir Reza Khan
[email protected]I made this tortilla for brunch and it was a big hit! The kale and potatoes were cooked perfectly, and the eggs were fluffy and flavorful. I would definitely recommend this recipe.
Robert Garibyan
[email protected]This was a quick and easy weeknight meal that my whole family loved. The flavors were simple but satisfying, and the tortilla was a great way to use up leftover potatoes and kale.
Clam Hany
[email protected]I'm not a big fan of kale, but I was pleasantly surprised by how much I enjoyed this tortilla. The potatoes and eggs were cooked perfectly, and the kale added a nice bitterness that balanced out the other flavors.
Md Nafiul
[email protected]This tortilla was a hit at my dinner party! The combination of kale and potatoes was unique and flavorful, and the eggs held everything together perfectly. I will definitely be making this again.