Wednesday, 5 September 2012

Spanish Tortilla with Kale

 From the Boston Organics basket, this uses some of the kale, all of the potato and the onion from last week. Recipe taken from here, with a few changes.

  • 4 TBSP olive oil
  • 1 onion, chopped
  • 1 1/2 lbs potatoes, sliced very thin
  • 12-14 stems kale, stalk discarded and leaves chopped
  • salt and pepper
  • 6 eggs
1) Preheat oven to 400F/205C.
2) In a large pan, heat 3 TBSP of the olive oil.
3) Add onion and potatoes, cook 10 minutes. You will have to stir it as the potatoes will stick a bit--not constantly, just every 2 minutes or so.

4) Add kale and salt and pepper, cook for 7-10 minutes.
5) In a large bowl, beat the eggs.

6) Add potato mixture to the sauce pan and stir to coat.
7) Add 1 TBSP olive oil to the same sauce pan, being sure that it coats the whole pan.

8) Add potato-egg mixture and bake for 20 minutes.

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