I was afraid this recipe would be too omlette or fritatta like, and I'm not a huge fan of either. But the proportion of potatoes to egg was just right... just enough to hold it together but not so much that it tasted like an omlette. We topped it with parmesan cheese and a sprinkle of paprika, and it was quite good. Next time, we'll add a bit more spice to the tortilla itself. The best part of this dish? You can eat the leftovers for breakfast. Potato and Kale Spanish Tortilla Makes 6 servings. Recipe from Epicurious. Ingredients 1 lb boiling potatoes 1 cup olive oil 1 large onion, chopped 1 1/2 teaspoons salt 1 lb kale, center ribs discarded 7 large eggs Directions 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:

Share: