SPANISH TORTILLA WITH MUSHROOMS AND KALE
This is my take on a traditional Spanish tortilla, a filled omelet often served in wedges as a tapa. Flawlessly executing the tortilla, seeing that nothing sticks and flipping it over, can be tricky. A nonstick pan will improve the chance for success.
Provided by Florence Fabricant
Categories brunch, dinner, lunch, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Qamar Taj Malik
[email protected]This tortilla is the perfect comfort food. It's warm, hearty, and delicious.
sherzelle woods
[email protected]I've never made a tortilla before, but this recipe made it so easy. I'm definitely going to be making it again.
Rabia Salman
[email protected]This tortilla is so easy to make, and it's always a crowd-pleaser. I highly recommend it!
Beatriz Vargas
[email protected]I've made this tortilla several times, and it's always a hit. It's a great recipe to have in your back pocket.
Isaacs Ug
[email protected]This tortilla is a great meal prep option. I make a big batch on the weekend, and then I have breakfast and lunch for the week.
Kapado Badan
[email protected]I'm not a vegetarian, but I love this recipe. It's a great way to get more vegetables into my diet.
Adil Chintu
[email protected]This tortilla is a great way to use up leftover vegetables.
Cristal Boo9
[email protected]I'm always looking for new ways to cook with kale, and this recipe is a great addition to my collection.
Sajith Premalal
[email protected]I love that this recipe is so healthy. It's packed with vegetables, and it's a great source of protein.
Rishi Ahmed
[email protected]This tortilla is so versatile. You can serve it for breakfast, lunch, or dinner.
Rabina Dhakal
[email protected]I made a few substitutions to the recipe, and it still turned out great. I used spinach instead of kale, and I added some diced bell peppers.
Biniyaw Walelign
[email protected]I followed the recipe exactly, and my tortilla turned out perfectly. I'm so glad I found this recipe!
Leon Campbell
[email protected]This recipe is a keeper! I'll definitely be making it again.
Jdogbtw
[email protected]I made this tortilla for a brunch party, and it was a huge success. Everyone loved it!
Robin Badsha
[email protected]This is one of the best vegetarian recipes I've ever tried. It's packed with flavor and nutrients, and it's so easy to make.
Ali raza Abbas alu
[email protected]I'm not a huge fan of kale, but this recipe changed my mind. The kale added a nice depth of flavor to the tortilla, and it wasn't overpowering at all.
Nyalatambango Sitali
[email protected]This Spanish tortilla with mushrooms and kale was a hit with my family! The flavors were incredible, and the texture was perfect. I especially loved the crispy edges.