Friday, November 4, 2011

Spanish Tortilla

I love making meatless dinners.  Meat or no meat, I always have a protein because that is what gives the satisfaction of being full.  I didn't want to make the same ol' quiche, so I did some research and decided to make a Spanish Tortilla.  It's not what you would normally think of as a tortilla because it's eggs, potatoes, onions, and lots of oil.  It turned out great, but thinking of using an entire cup of oil made me sick, so I reduced the amount.
I served the tortilla with a side of sautéed kale, and it was to die for.  I had never eaten kale before, and I'm glad I got it at 98 cents a bunch because it was so, so good.  The down-side is that it has to be washed thoroughly because of the grit.  It's a great change from your same ol' spinach or cold side salad.
Enjoy this lovely meal!

servings: 4

1 1/4 pounds potatoes, 3 or 4 medium
1 medium onion
1/4 cup olive oil
Salt and freshly ground black pepper
6 large eggs
Peel and thinly slice potatoes and onions. Meanwhile, heat oil in an 8- or 10-inch nonstick skillet over medium heat. Once oil is hot add potatoes, onions, salt and pepper. Gently turn mixture in oil with a wooden spoon.
Cook, turning potatoes gently every few minutes, until they are tender when pierced with a small knife, but not brown. As potatoes cook, beat eggs with some salt and pepper in a large bowl.
Add potato mixture to eggs, gently stir, and add back into skillet. As soon as edges firm up, after a minute or so, reduce heat to medium-low. Cook 5 minutes.
Loosen edges of the tortilla with a spatula. Invert eggs onto a plate and slide back into pan.  Cook another 5 minutes, then slide from skillet onto a clean plate. Let tortilla cool, and serve warm or at room temperature.

Adapted from New York Times - Recipe of the Day

servings: 4

1 bunch kale (about 14 large leaves)
1 tablespoon olive oil
1 clove garlic, chopped
1/2 teaspoon red pepper flakes
salt & pepper
1-2 tablespoons water

Clean kale thoroughly washing off all grit and sand.  Remove stem from leaves by dragging hand from the bottom to the thinnest part of stem taking leaves off.
In a pan add the vegetable oil, chopped garlic, and red pepper flakes. Turn heat on and let heat through.
Once the garlic begins to sizzle add the kale in hand-fulls. Once it has wilted slightly add another hand-full until all is in pan. Add water and cover with a lid. Stir with tongs 2 times and let kale wilt completely. About 15 minutes.

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