This was sooooooo good! And I will never make it again. It really was delicious - such simple ingredients yet so much flavor. But it took so freaking long to make, when it's essentially an elaborate quiche. A great, delicious quiche that belongs on a tapas menu, but it took me nearly 2 hours to make from start to finish and that is a very long time. I would highly recommend it if you're wanting to spend the time to make it though.
Notes: I only used 1/2 cup of olive oil, because good god 1 cup is a lot. Also, low heat is not enough to really solidify the egg mixture. After a poor attempt at flipping it, I turned it up to medium-low and then it cooked through perfectly.
Kale and Potato Spanish Tortilla
Gourmet, Feb. 2003
The potatoes are poached in olive oil as they often are in Spain — only some oil is absorbed; the rest is drained off.
1 lb boiling potatoes
1 cup olive oil
1 large onion, chopped
1 1/2 teaspoons salt
1 lb kale, center ribs discarded
7 large eggs
Peel potatoes and cut into 1/3-inch dice (2 1/4 cups). Heat oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking, then reduce heat to moderately low and cook potatoes, onion, and 1 teaspoon salt, stirring occasionally, until potatoes are tender, about 20 minutes.
Blanch kale while potatoes cook:
Cook kale in a 4- to 6-quart pot of boiling salted water until wilted, 2 to 3 minutes. Drain in a colander and immediately transfer to a bowl of cold water to stop cooking. Drain again, squeezing handfuls of kale to extract excess moisture, then coarsely chop.
Add kale to potato mixture and cook, stirring occasionally, until kale is tender, about 5 minutes. Drain vegetables in colander set over a bowl, reserving drained oil, and cool 10 minutes.
Lightly beat eggs in a large bowl, then stir in vegetables, 1 tablespoon drained oil, and remaining 1/2 teaspoon salt.
Add 1 tablespoon drained oil to skillet, then add egg mixture and cook over low heat, covered, until sides are set but center is still loose, about 12 minutes. Remove from heat and let stand, covered, 15 minutes.
Shake skillet gently to make sure tortilla is not sticking (if it is sticking, loosen with a heatproof plastic spatula). Slide tortilla onto a large flat plate, then invert skillet over tortilla and flip it back into skillet. Round off edge of tortilla with plastic spatula and cook over low heat, covered, 10 minutes more. Slide tortilla onto a plate and serve warm, cut into wedges.
Yield: 6 servings