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Spanish Tortilla with Kale

One of the highlights of our trip to Spain was the food. Oh, the food…  That’s how I discovered the Tortilla Española, a common tapa served in most places all over the country. The dish is also known as Spanish omelette as it features eggs and potatoes and it’s surprisingly easy to make at home, although it did taste better with a glass of wine on a patio in Seville. 

This dish is incredibly easy to make, requiring only three ingredients :eggs, potatoes (waxy varieties preferably) and onions. The fun part about this omlette is how incredibly easy it is to customize, you can add peppers, cheese, greens or whatever you might happen to have in your fridge. I added kale because I like kale and I like to sneak it into anything. It’s a problem. 

   

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Spanish Tortilla with Kale
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Add onion to pan with live oil and allow to cook until translucent.
  2. Cut potatoes in thin slices making sure they are all the same thickness in order they cook evenly.
  3. Add potatoes to onions and allow to cook until potatoes become tender. Most recipes will call for a lot of olive oil, I just added splashes on water to the pan as the potatoes cooked, getting them to steam instead of frying them.
  4. When potatoes are cooked add beaten eggs and kale and cook until edges turn golden.
  5. Once the omelette is cooked on one side use a plate to flip it and allow it to cook for another 5 minutes.
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