Serves: Makes 6 servings
- 1 pound Yukon gold potatoes, peeled and cut into ⅓-inch dice
- 1 tablespoon olive oil
- 1 large onion, cut into a medium dice
- 1 ½ tsp salt, divided
- 1 pound kale, center ribs removed
- 8 large eggs
Procedures:You’ll love this quick, flavorful dish for summer brunches and light weeknight meals.
Heat oil in a 10-inch nonstick skillet over medium heat until hot and cook potatoes, onion, and 1 teaspoon salt, stirring occasionally, until potatoes are tender about 6 to 8 minutes.
While the potatoes are cooking, bring a large pot of salted water to a boil. Add the kale and cook until wilted, 2 to 3 minutes. Transfer the cooked kale to a bowl of ice water to stop the cooking. Drain well in a colander. Press the kale against the bottom of the colander and squeeze by handfuls to extract as much excess moisture as possible. Coarsely chop.
Add the kale to potato mixture and cook, stirring occasionally, until kale is tender, about 5 minutes. Reduce the heat to low.
Lightly beat eggs and remaining ½ teaspoon salt in a large bowl. Pour the eggs into the skillet with the vegetables and cook, covered, until sides are set but center is still loose, about 12 to 15 minutes.
While the tortilla is cooking, pre-heat the broiler and position the oven rack about 6 inches below the element. Remove the lid from the skillet and place the skillet under the broiler. Cook until the eggs have set completely and the top of the tortilla is golden brown. Remove from the oven and let rest for about 5 minutes. Transfer the tortilla to a cutting board and slice into 6 pieces to serve.