Be the first to attend this event.
Super easy. We pulse the kale in the food processor and also cut the potatoes and onion in the food processor with a french fry blade. We steam the kale in the microwave instead of blanching. Easier with thosetricks. Enjoy!
This Epicurious.com recipe: Kale and Potato Spanish Tortilla
has been sent to you by a friend.
You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/Kale-and-Potato-Spanish-Tortilla-107743?mbid=ipapp
Kale and Potato Spanish Tortilla
1 lb boiling potatoes
1 cup olive oil
1 large onion, chopped
1 1/2 teaspoons salt
1 lb kale, center ribs discarded
7 large eggs
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.
Blanchkale 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 immediatelytransfer 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 issticking, loosen with a heatproof plastic spatula). Slide tortilla onto alarge flat plate, then invert skillet over tortilla and flip it back intoskillet. Round off edge of tortilla with plastic spatula and cook over lowheat, covered, 10 minutes more. Slide tortilla onto a plate and serve warm, cut into wedges.
Want to see how other cooks rated and reviewed this recipe? Go to http://www.epicurious.com/recipes/food/views/Kale-and-Potato-Spanish-Tortilla-107743?mbid=ipapp