Kale and Potato Spanish Tortilla
| 1 | lb. potatoes | 1-1/2 | tsp. salt |
| 3/4 | C. olive oil | 2 | small bunch kale, center ribs discarded |
| 1 | large onion, chopped | 7 | large eggs |
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Peel or scrub potatoes and cut into 1/3" dice (about 2 cups).
Heat oil in a 10" nonstick skillet over moderate heat until
hot but not smoking; reduce heat to low and cook potatoes,
onion, 1 tsp salt, stirring occasionally until potatoes are
tender, about 20 min.
Blanch kale while potatoes cook: Cook
kale in boiling salted water until wilted 2-3 min. Drain in
colander and transfer to bowl of cold water to stop cooking.
Drain again (or spin in salad spinner), then coarsely chop.
Add kale to potato mixture and cook, stirring occasionally,
until kale is tender about 5 min. Drain in colander set over
bowl, reserving any drained oil. Cool 10 min.
Lightly beat
eggs in large bowl, then stir in veggies, 1 Tbs drained oil, &
1/2 tsp salt.
Add 1 Tbs 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 min. Remove from heat and let stand, covered, 15 min.
Shake skillet gently to make sure tortilla is not sticking.
Slide tortilla onto large flat plate, then invert skillet over
tortilla and flip it back into pan. Cook over low heat,
covered, 10 min. more. (You can also just place oven proof
skillet under broiler for a few min. to cook the top instead
of flipping, although not the authentic way to do it). Slice
tortilla onto a plate and serve warm, cut into wedges.
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