Kale and Potato Spanish Tortilla

Kale and Potato Spanish Tortilla
Photo by Lisa Hubbard


  • 1 ½ teaspoons salt
  • 1 pound kale
  • 7 large eggs
  • 1 large onion
  • 1 cup olive oil
  • 1 pound boiling potatoes

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. Cook ka...

View full recipe at Epicurious


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