One of my favorite foods ever is a tortilla Espanola (with the ~ on top of the n). I have been to Spain many times and it’s so simple flavor-wise, but so delicious. Typically they have potatoes, onions and eggs. And salt. And that’s about it (though the potatoes and onions and likely cooked in olive oil). I have been wanting to try cooking one recently, but didn’t really take it seriously until I was told our CSA was going to have lots of kale this week (as it turns out, they didn’t send us lots of kale, just one bunch). But, I had already found this recipe on epicurious and was sold.
It did use a fair number of dishes (the one downside of it). I likely could have avoided one bowl by reusing the bowl that was used to cool the kale down for mixing up the eggs and such. But this really did turn out beautifully. I ended up turning up the heat a little compared to their recommendations (of low and moderately low), but only by a little bit.
Best part of this recipe? Even my toddler loved it! Next time, I do hope I get lots and lots of kale since the one bunch was clearly not enough in it. I could have had 4 times as much (at least). Here’s hoping I get more kale soon!
I forgot to take a photo until after the family had devoured most of it…
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.