Spanish Tortilla with Kale
What can I say I’m in a Spanish mood. I just made the broccoli rice paella a few days ago and for today I made a Spanish tortilla with kale. This tortilla is basically the Spanish version of an omelette. But then with potatoes and onions. I substituted the potatoes with white sweet potatoes, kept the onions and added kale for a little extra veg. In Spain you can eat it warm or cold as part of a tapas spread. I would say make a nice fresh salad next to it and you basically have breakfast, lunch and/or dinner. Whatever suits your fancy.
Yay we can finally find some kale in the stores again. Kale is such a great vegetable that can serve many purposes. You can heat it raw or cooked. I like to use the leave to make a salad. In early spring I made a raw kale and asparagus salad with raspberry dressing. The reason why I love to use kale for salad is because the leaves are quite thick and so it travels well. It won’t wilt and become soggy. For this recipe I sneaked some kale in it, because the dish is already so delicious why not add some extra veg for nutrition.
Kale is part of the cruciferous tribe, together with cauliflower and broccoli and is considered a superfood. I’m not big on using marketing terms in this case superfood to describe the veggies, but in this case it’s quite apt. Kale is packed with vitamin A, C, K, folate and minerals including phosphorus, potassium, calcium and zinc. They alternatively aid in a strong immune system, cold and chronic disease prevention, brain development and eye and bone health.
The recipe is quite straight forward. But there is one aspect I always find quite exciting, you guessed it, the flip. At a certain point you’ll have to flip the tortilla from the pan to a plate and slide back into the pan to cook the other side. If you have a great nonstick pan you might be able to slide the tortilla onto the plate and use another plate to flip it over before transferring back to the pan. If you are a little daredevil like me all you need is a good pair of oven mitts and off you go. However you decide to do it doesn’t really matter, but flip you must! But I’m curious to know are you team slide and flip or flip and slide? Let me know in the comments.
Spanish Tortilla with Kale
- 800 gram white sweet potato
- 8 eggs
- 200 gram butter
- 1 onion sliced
- 1 cup kale chopped
- 1½ tsp salt
- ¼ cup chives chopped
- Wash and peel the sweet potato. Fill a large bowl with water and place them in the water. Slice the sweet potato in half lengthwise. And then use a mandolin to slice into 3mm thickness. As soon as you are done slicing place back in water so as to not discolor or turn black.
- Once you are done slicing pour the water out and pat the potatoes dry. I placed a clean kitchen towel in the bowl and placed the sweet potatoes back in and wrapped the towel on top.
- Use a nonstick pan or seasoned iron cast pan to melt the butter on medium heat.
- Slowly add the sweet potatoes to the pan and stir gently to coat all of the slices with the butter. Cover and cook for 6 minutes while stirring every 2 minutes.
- Add the sliced onions and gently stir into the mixture without breaking the potatoes. Cook for another 4 minutes.
- Remove the sweet potato and onions from the pan with a slotted spoon and place on a baking tray. The tray is used so it can cool down faster and they are not stuck on top of each other and continue cooking. Allow to cool for 10 minutes
- You might need to remove some of the left-over butter from the pan if there is a lot left. Save it to use with something else. You will only need 1 tablespoon of the leftover butter in the pan.
- In a large bowl whisk the 8 eggs together till frothy and add the salt and kale and mix well. Add the sweet potatoes and onions to the egg mix and gently mix everything together.
- Turn the heat back on and pour the mixture back in the pan. Gently poke around with a spoon without breaking the sweet potatoes to help the eggs cook. Once a crust starts forming push the edges a bit towards the middle to make space for the uncooked eggs. Cover and allow to cook for another 5 minutes.
- Once the eggs are cooked, turn the heat off and flip the tortilla over on a plate. Slide tortilla back into the pan and finish of cooking the other side for another 3-4 minutes.
- Slide the tortilla back on the plate and allow to cool down for at least 10 minutes before cutting into it. It will finish setting and you will get nicer slices. Sprinkle chives on top and enjoy warm or cold.