Starting Over and a New Recipe

A year later, I’ve decided to continue my adventure in blogging. 2013 brought lots of changes for me, most of them good.

I’m starting off with a Spanish tortilla recipe. If you’ve got images of Mexican restaurants and flattened corn or flour pancakes…this is something totally different. Think “frittata” and you’ll be much closer. This recipe is a frugal way to use up whatever you may have in the refrigerator. Don’t like/have kale? Use spinach, chard, or other green of your choice. Don’t have an onion? Use green onions (I call them scallions) or leeks. Don’t have ham? Use whatever left over meat you have in the fridge. The recipe is really forgiving…which is how cooking should be.

Kale and Potato Spanish Tortilla

Prep:
Active time: 30 minutes
Cook time: 20 minutes
Start to finish: 1 hour-ish

Makes makes 6 serving ∙

Difficulty: Medium

INGREDIENTS

1 lb red potatoes, scrubbed and thinly sliced
1 cup olive oil
1 large onion, peeled and thinly sliced
salt and pepper to taste
1 bunch kale, center ribs discarded
Diced ham (optional – I used it because I had some leftover in my fridge)
Diced/Shredded Cheese (optional – Again, I had some sliced cheese in my fridge I needed to use up)
7 large eggs
DIRECTIONS

Heat oil in a 10-inch cast iron skillet over moderate heat until hot but not smoking, then reduce heat to moderately low and poach (in batches) potatoes and then onion, both until tender. Drain on paper towels. Remove all but one tablespoon oil from the skillet. (Save the removed oil and use it to flavor anything you’d like to have that yummy onion goodness in.)

Stack kale leaves and then roll them up like a cigar. Slice into thin ribbons. (This is called a “chiffonade”, if you want to impress people. 🙂 ) Throw the kale into the skillet and saute until wilted. Remove from skillet.

Add another tablespoon of oil to skillet if necessary. Alternate potato, kale, and ham and cheese (if using) layers in the cast iron skillet, salt and peppering to taste.

Lightly beat eggs in a large bowl.

Pour egg mixture into skillet and cook over low heat until sides are set but center is still loose, about 12 minutes.

Shake skillet gently to make sure tortilla is not sticking (if it is sticking, loosen with a heat-proof plastic spatula). Place under broiler until the top is browned to your liking.

Serve warm straight from the pan, carving into slices like pie. Or serve the same way at room temperature. Or cut up into little pieces and use as appetizers. It’s your food, do what you want with it. 🙂

Sandy

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