Tortilla Española (Potato Omelet) with Kale
Committee meeting working lunch, 11/29/11 – Served as a large, round sandwich with aioli between homemade bread, cut into wedges.
There’s no kale in a traditional Spanish tortilla, but it’s a simple and tasty addition that incorporates healthy garden produce. You could add in any cooked green of your choosing.
- 1 bunch kale or other greens (or use leftover cooked greens, or omit)*
- 1/3 c olive oil (or vegetable oil, if you, like me, are on a very tight budget – don’t tell the Spaniards)
- 6 medium-sized potatoes, cut into 1/3″ rounds (Spaniards would peel, but I didn’t)*
- 1 onion, chopped*
- 9 eggs (you may need more or fewer eggs depending on the size of your pan – just make sure the potatoes are submerged in eggs when cooking the tortilla)
Bring a pot of salted water to a boil. Add the kale and cook until almost tender (keep trying pieces to see how done it is). When kale is almost tender, remove to a colander to drain. Roughly chop. (If using leftover cooked greens, just chop them.)
In a large skillet, heat the oil. When oil is hot, add the potatoes and cook until almost tender. When potatoes have a few minutes left, add the onions and season with salt.
When the onions and potatoes are cooked, remove them from the pan and drain them, reserving the excess oil.
In a large bowl, lightly beat the eggs and season with salt. Add the cooked onions and potatoes and the chopped kale.
Return the skillet to the heat and add a small amount of the reserved oil. When the oil is almost smoking, add the egg mixture and allow to cook over medium heat until cooked about halfway through, about 7-10 minutes.
Flipping the tortilla: using potholders, place a large plate over the skillet. Take the whole business over the sink (just in case) and flip the half-cooked tortilla out of skillet and onto the plate. Put the skillet back on the stove with a small amount of the reserved oil, then slide the tortilla back into the pan, raw side down.
Continue to cook until fully cooked through, 5-7 minutes, then flip or slide onto a plate.
Serve warm, room temperature, or cold, with ali oli or mayonnaise. Can also be served in a sandwich.
Yield: 10 servings
*Potatoes, onions, and greens can all be grown locally and stored (greens must be blanched and frozen) for long periods of time.