Spanish Tortilla With Mushrooms And Kale Recipes

EASY SPANISH TORTILLA RECIPE

Steps:

• In a big bowl, whisk together the eggs, salt, and paprika. Set aside for now.
• Prepare a 10-inch oven-proof nonstick skillet or a well-seasoned cast iron skillet. Heat the olive oil in the skillet over medium-high heat until shimmering but not smoking.
• Add the potatoes, onions, and scallions to the oil (at first, they won't all seem to fit, but with a little stirring, they'll compress as they cook). Lower the heat immediately to medium-low and watch to control the heat and make sure it continues to gently bubble. Cook for 25 minutes, stirring occasionally, until the potatoes are very tender.
• Use a heat-safe strainer over a heat-safe bowl to drain the olive oil (reserve the oil aside for now).
• Season the potatoes well with kosher salt and add them to the egg mixture in the bowl.
• Turn the oven broiler on.
• In the skillet, heat 3 tablespoons of the reserved olive oil over medium heat. Pour in the egg and potato mixture, and gently press to even out the top. Reduce the heat to medium-low. Cook until you see the edges of the omelette begin to set and firm up then put the pan under the broiler to finish cooking. Broil for about 5 minutes, watching carefully until the eggs are cooked through and the top of the omelette browns slighlty (see notes if you prefer to finish cooking on stovetop).
• Allow the tortilla a few minutes before serving.
• To serve, invert the tortilla onto a large serving platter (you may need to loosen the edges using a spatulla). Cut into 6 slices and serve.

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.

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.