Kale And Potato Spanish Tortilla Recipes

SPANISH TORTILLA WITH SWEET POTATOES

Steps:

• Preheat the oven to 425˚. Combine the onion, sweet potatoes, 1/4 cup olive oil, 1/2 teaspoon salt and a few grinds of pepper in a medium ovenproof nonstick skillet. Cover and cook over medium-high heat, stirring occasionally, until the sweet potatoes are tender but not falling apart, 6 to 8 minutes.
• Whisk the eggs in a large bowl and season with salt. Pour the potato mixture into the eggs and stir to combine. Stir in the cheese. Place the skillet over medium heat; add the egg mixture and spread out the potatoes with a rubber spatula. Cook until starting to set around the edges, 1 to 2 minutes. Transfer the skillet to the oven and bake until set, 12 to 15 minutes.
• Meanwhile, whisk the vinegar and mustard in a large bowl; whisk in the remaining 2 tablespoons olive oil until smooth. Add the endive, almonds and 2 tablespoons chives; toss and season with salt and pepper.
• Remove the egg tortilla to a cutting board, cut into wedges and divide among plates. Sprinkle with the remaining 1 tablespoon chives and serve with the endive salad.

KALE AND POTATO SPANISH TORTILLA

Steps:

• 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.

SWEET POTATO AND KALE SPANISH FRITTATA

Steps:

• Preheat the broiler to high.
• Heat a 9-inch cast-iron skillet over medium heat. Add the oil to the pan and warm. Add the sweet potato, onion and 1/4 teaspoon salt. Cook, stirring often, until the onions and potatoes are beginning to brown and the potatoes are cooked through, about 8 minutes. Add the kale and season with 1/2 teaspoon salt. Cook, stirring often, until the kale is wilted and tender, about 3 minutes.
• Season the eggs with the remaining 1/4 teaspoon salt and stir in 1 cup of the mozzarella. Pour the egg mixture over the potato mixture. Using a rubber spatula, gently stir the mixture, making sure all the potatoes are coated in the egg and the ingredients are evenly distributed. Cook on the stove for about 3 minutes to set the bottom. Sprinkle with the remaining 1/4 cup mozzarella. Place the pan under the broiler and broil until golden brown and set, about 3 minutes. Allow to cool for 5 minutes in the pan. Run a thin knife along the edges and cut into 16 squares. Serve warm or at room temperature.

SAUTEED POTATOES WITH KALE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still holding their shape, about 15 minutes. Drain.
• Meanwhile, heat 2 tablespoons olive oil in a large frying pan over medium-high heat until quite hot. Toss in pieces of kale; reduce heat to medium. Cover and cook, stirring often, until kale begins to soften and crisp slightly, about 5 minutes. Add onion; cook until softened and translucent, 2 to 3 minutes. Stir in garlic.
• Add remaining olive oil when onions are beginning to brown. Stir in potatoes and season with salt and pepper. Cover and cook until potatoes are completely softened, about 5 minutes. Remove lid; cook and stir until potatoes just begin to brown, about 10 minutes more.

SPANISH TORTILLA WITH MUSHROOMS AND KALE

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.

PERUVIAN SWEET POTATO AND KALE TORTILLA

Steps:

• Heat the vegetable oil in a large 100% oven proof skillet over medium heat.
• Add onion to the skillet and saute until translucent, 2 to 3 minutes.
• Add garlic and sweet potato to the skillet and cook until the potatoes are slightly crispy, about 5 minutes.
• Add chopped kale to the skillet and continue to saute until the kale is bright green and slightly wilted.
• While the vegetables are cooking combine the eggs, milk, salt, and pepper in a medium bowl and whisk until thoroughly blended.
• Pour the egg mixture over the cooked vegetables and, without stirring, allow to cook on medium-low heat until the eggs have almost set, about 5 minutes.
• To finish cooking the tortilla transfer the skillet to a preheated oven and broil on high (500 degrees Fahrenheit) until the top is golden brown.
• Remove the skillet from the oven and run a silicone spatula around the edge of the pan to remove the tortilla from the pan.
• Serve warm with your favorite aji or hot sauce.

SPANISH POTATO TORTILLA

Steps:

• Cook potatoes in boiling salted water until tender. Drain well and slice.
• Heat oil in 20cm frying pan. Add potato slices and onion and fry for 5 minutes until tender and golden.
• Whisk eggs and season well. Pour over potato and onion mixture.
• Cook tortilla over low heat for 10 minutes until eggs set.
• Loosen edges of tortilla with spatula and slide onto a plate and turn the tortilla over to cook the underside again for another 5-10 minutes. Or you can finish under a grill the top side to brown.
• Stand for 10 minutes before cutting to serve.