Tortilla Española (Spanish Potato Kale Cake)
Tortilla has a different meaning in Spain than it does in Mexico. As most of us know a tortilla in Mexico is a round corn or wheat flour flatbread. In Spain, it is generally a tapas (appetizer) made of potatoes, onions, and eggs much like an Italian frittata. Quite different as you can see, both in how made, ingredients, and how they are eaten.
Due to upcoming snow, I harvested the rest of the kale in our garden. Thinking that I might use it to make a Spanish soup of kale and potatoes, I decided instead to make it into a Spanish tortilla for breakfast. It has all Spanish ingredients, kale, potatoes, eggs, and pimentón, or smoked paprika. The combination of all these simple ingredients produces a scrumptious potato kale cake that is tasty as a hearty breakfast offering or served for dinner with a tossed salad.
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2 small Yukon Gold potatoes, washed
¼ cup extra virgin olive oil
1 cup onions, small diced
1 bunch kale, stemmed, washed, dried, roughly chopped
½ teaspoon pimentón picante (or smoked paprika + ⅛ teaspoon cayenne)
1 teaspoon sea salt plus more for potatoes
¼ teaspoon fresh ground black pepper
6 eggs, whipped
Preheat oven to 375°F.
In a saucepan cover the potatoes with water and bring to a boil. Reduce to a simmer and cook until a paring knife pierced in the center is still slightly firm. Remove from heat and drain. When the potatoes are cool slice them thinly.
Heat the oil in a ten-inch cast iron pan until it slightly ripples. Add the onions and cook until softened, about two minutes. Add the kale and toss until slightly wilted. Sprinkle with the pimentón, salt, and pepper. Layer the potatoes over the top. Sprinkle the potatoes with salt.
Pour the eggs over potatoes, distributing evenly. Cook until the eggs are set on the bottom, about three to six minutes.
Transfer to the oven and bake for ten to twelve minutes until firm. If the top is not browned, place under the broiler for a couple of minutes until evenly browned. Remove from the oven and allow to sit in the pan for five minutes before slicing. Lightly dust with extra pimentón picante. Serve hot, warm or at room temperature.
May wish to use more or less pimentón picante depending on your preference for hot.