Imagine... a lazy Sunday afternoon with the smell of onions and potatoes cooking in olive oil in an iron skillet... homey-good cooking smells permeating all nooks and crannies of the house. Then add homegrown kale to the picture.
I substituted Egg Beaters for half the recommended 7 eggs, to cut down on the cholesterol. The most challenging part of making this dish was following the last instruction listed on the recipe: "Remove from heat and let stand, covered, for 15 minutes." The wait was agonizing. At the 10 minute mark, I wanted to cheat, lift the cover, and start poking at the tortilla's bubbly edges. It smells so good, can I just take a peak?
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