Tortilla Española with Kale and Herb Salad Recipe
Tortilla Española with Kale and Herb Salad
Tortilla Española with Kale
2 waxy potatoes, peeled and thinly sliced
1 medium yellow onion, thinly sliced
1 1/2 cups olive oil
Salt
1 bunch kale
8 eggs
Pepper
Preheat the oven to 400 degrees. Put an 8-inch cast iron pan in the oven to preheat.
Place the potatoes and the onion into a small saucepan with the olive oil and a generous pinch of salt. Cook on medium heat until the potatoes and onions are tender, but they haven’t taken on any color. Once they’re fully cooked, strain the potatoes and onions out of the oil and let them cool. Save the oil. You will use some of the oil to cook the tortilla. The rest you can save for your next frittata or for general cooking.
While the potatoes and onions are cooking, bring a pot of salted water to a boil. Strip the kale leaves from the stem and blanch them in the boiling water until the leaves are tender. Let the kale cool on a sheet tray. Once it’s cool enough to handle, squeeze out the access liquid and roughly chop the kale into smaller pieces.
Crack the eggs into a medium sized bowl, add a generous pinch of salt, a few cracks of black pepper and whisk until smooth. Fold in the kale, onions and potatoes.
Remove the pan from the oven and put over a medium flame. Add 2 tablespoons of the reserved olive oil to the pan. Swirl it around to coat the bottom of the pan and up the sides. Add the egg mixture to the pan. Using a rubber spatula, pull the outside edges of the egg into the center a few times. This will encourage even cooking of the tortilla, so the middle and edges are done around the same time. Even the egg mixture out, and put the pan into the oven to cook until it’s fully set, about 15 minutes. To check if the tortilla is done, use a small knife to cut the middle of the tortilla and check that the egg is fully set and not runny.
Flip the tortilla out onto a serving platter or cutting board. Serve right away or let cool and serve at room temperature.
Herb Salad
A few handfuls of picked herbs, such as parsley, dill, cilantro, mint, chives, or tarragon
1 lemon
Olive oil
Salt and pepper
Pick the herbs and mix together. Add the juice of one lemon, a few pinches of salt and a small drizzle of olive oil. Toss and serve with the tortilla española, or any dish that needs a little brightening and freshness.