SPANISH TORTILLA WITH MUSHROOMS AND KALE
This is my take on a traditional Spanish tortilla, a filled omelet often served in wedges as a tapa. Flawlessly executing the tortilla, seeing that nothing sticks and flipping it over, can be tricky. A nonstick pan will improve the chance for success.
Provided by Florence Fabricant
Categories brunch, dinner, lunch, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat 3 1/2 tablespoons of the olive oil at medium low in a heavy 8- to 9-inch skillet, preferably nonstick. Add potatoes, spreading them in the pan, and cook 10 minutes, stirring from time to time to prevent sticking. Do not let them brown. Season with salt and pepper.
- Add onions, mushrooms, thyme and another tablespoon of oil and continue cooking, stirring from time to time, another 10 minutes or so, until mushrooms and onions have softened and potatoes are tender. Add the kale and cook 5 minutes more. Check seasoning. Turn off heat and remove the vegetables to a bowl. Fold in the eggs.
- Wipe out the pan, removing any clinging bits. To flip the tortilla, have ready a plate that's larger than the pan, the lid of the pan or a plastic cutting board wrapped in foil. Alternatively, you can finish the tortilla under the broiler; if so, heat the broiler.
- Return pan to the stove on medium-high heat. Add 2 tablespoons oil. When oil is hot, add the eggs and vegetables. Reduce heat to medium low. Slide the pan back and forth to prevent the tortilla from sticking and run a spatula around the edges to loosen the eggs. When the eggs are nearly set on top, finish under the broiler for a minute or two, until very lightly browned, or flip the tortilla.
- To flip, place the plate, lid or cutting board over the pan. Using towels or mitts, grasp the plate, lid or board and the skillet together and turn them over so the tortilla comes out. Return the skillet to the stove on medium heat, add the remaining half-tablespoon of oil, slide the tortilla back into the pan to cook the second side for 1 to 2 minutes. Transfer to a platter, dust with espelette or cayenne and serve at once or set aside to serve warm.
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Phyllis Brannen
[email protected]This tortilla is a great option for a packed lunch. It's easy to make, and it holds up well in a lunch box.
oumer ali
[email protected]I love that this recipe is so versatile. You can add any vegetables you like, or even some leftover meat. It's a great way to clean out your fridge.
Kayemba Paul
[email protected]This tortilla is a great way to use up leftover mushrooms. I always have a few mushrooms left over from other recipes, and this is a great way to use them up.
Blessings gaming_studio
[email protected]I'm always looking for new ways to cook with kale, and this tortilla is a great option. It's a healthy and delicious way to get your daily dose of greens.
ThatStandardGamer
[email protected]This tortilla is a great make-ahead meal. You can make it the night before, and then just reheat it in the morning.
Hlobanisa Hlobanisa
[email protected]I made this tortilla for a brunch party, and it was a huge hit. Everyone loved it!
sana javeed
[email protected]This tortilla is a great way to sneak some vegetables into your kids' diet. They'll love the cheesy, eggy flavor.
zekiri lotfi
[email protected]I'm not a big fan of kale, but I actually really enjoyed it in this tortilla. It added a nice crunch.
hanzala wazir
[email protected]This tortilla is a great option for a vegetarian meal. It's packed with protein and vegetables.
olamilekan olaiya38
[email protected]I love the addition of the mushrooms and kale in this recipe. It gives the tortilla a nice earthy flavor.
KJ TheeKidGamer
[email protected]This is a great recipe for a quick and easy weeknight meal. It's also a great way to use up leftover vegetables.
MOHAN KHAN media
[email protected]Overall, this was a great recipe. I would definitely make it again.
Surya Limbu
[email protected]The tortilla was a bit dry. I think I should have added more oil.
Daylin Hulguin
[email protected]This tortilla was a bit too bland for my taste. I think I'll add some more spices next time.
Susan Doolan
[email protected]I love this recipe! It's so versatile, and I can always find a way to use up leftover vegetables. I've made it with spinach, zucchini, and even sweet potatoes, and it's always delicious.
Najib Memon
[email protected]This was my first time making a Spanish tortilla, and it turned out great! I followed the recipe exactly, and it was easy to follow. The tortilla was cooked evenly, and the flavors were delicious.
mamunart29
[email protected]I've made this tortilla several times now, and it's always a hit. It's so easy to make, and it's always delicious. I love that I can use whatever vegetables I have on hand.
12 12
[email protected]This Spanish tortilla with mushrooms and kale was a real treat! The combination of flavors and textures was perfect, and the tortilla was cooked to perfection. I especially loved the addition of the kale, which gave the dish a nice nutritional boost.