I picked a bunch of my Red Russian kale today and sent it on a culinary excursion to Spain. Here's its transformation into a Kale and Potato Spanish Tortilla (following this recipe from Epicurious.com).
I cooked the kale in salted boiling water for 3 minutes, shocked it in cold water, and then chopped it into bite size pieces.
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?
Finally... let's eat!This one's going on my short list of what-to-do-with-kale recipes. Loved it, loved it... Loved. It. Count me among the 95% of Epicurious eaters who said they would make this again. I don't know what the other 5% are thinking.
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Related Post: Russian Kale in Portuguese Soup
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Related Post: Russian Kale in Portuguese Soup
Wow, that looks really good. Is it sort of similar to a fritatta?
ReplyDeleteThanks for the recipe. I have kale in my garden for the first time this year, and I really love it. It's so versatile... I often use it in stir-frie dishes, but last weekend I used it in a pie with ricotta, garlic and chili-pepper. Delicious!
ReplyDeleteThanks for posting this. I also have a very short what-to-do-with-kale list!
ReplyDeleteTortilla quickly became a favorite of mine during a three week visit to northern Spain several years ago. It's great at room temperature. In the region where I was---they usually sliced the potato in wafer thin slices and layered thosed several layers deep in the pan before adding eggs.
ReplyDeleteWill have to try this recipe.
Tortilla rocks, and I love the idea of adding kale to it. Delicious!
ReplyDeleteYour photos are excellent - you should be illustrating cook books.
ReplyDeleteThank you for the recipe idea -- I enjoyed visiting your blog!
ReplyDeleteI have to admit, I've never had kale. My daughter has been encouraging me to try it. Now I have a recipe, so I guess I must.
ReplyDeleteThat looks and sounds wonderful!
ReplyDeletesounds yummmm. pictures are also great :)
ReplyDeleteOooooh. I want some of that! What time is dinner?
ReplyDeleteI bet this would work with the abundance of Swiss chard that I have growing. What do you think?
Robin
Gardening Examiner
beautiful photos. and sounds sooo good. I'll bookmark this for Saturday!
ReplyDeleteLooks delicious. I have to try it!
ReplyDeleteDagny McKinley
www.onnotextiles.com
bamboo and organic clothing
Gardening, harvesting and getting to create even further when you include the fruits (or veggies) in a favorite recipe! I'll be trying the Kale Tortilla this weekend. Thanks for sharing this. and here's a link to my Zingy Mango Salsa art series with an instant download of the Zingy Mango Salsa Recipe plus a chance to win one of the prints!
ReplyDeleteI have a slightly less healthy recipe for kale - drizzle it in olive oil and crumbled sea salt, and roast it in the over until it's crispy. It tastes a bit like Chinese crispy seaweed.
ReplyDeleteParticularly good if you have very bitter or tough kale.
Looks delicious!!
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