Tortilla Española with Kale, Currants, and Pine Nuts
Source: Mat Schuster, Canela Bistro Bar
This recipe was demonstrated for CUESA’s Market to Table program on February 22, 2014.
¾ cup olive oil
1 medium yellow onion, finely diced
2 pounds potatoes, peeled and thinly sliced
1 cup shredded kale leaves
1 tablespoon currants
1 tablespoon pine nuts, toasted
8 eggs, lightly beaten
Sea salt and freshly ground pepper
1. Heat the olive oil over medium heat in a large skillet. Add the onion and cook until soft, about 6 to 8 minutes. Add the potatoes and cook until almost done; lower the heat if they start to brown. When the potatoes have cooked, add the kale, currants, and toasted pine nuts. Break the potatoes up a bit with a spatula and transfer the mixture to a bowl with the beaten eggs. Stir to coat, and season to taste with salt and pepper.
2. Pour most of the oil out of the sauté pan, leaving about 1 tablespoon. Return the pan to the stove to rewarm it. Add the egg mixture to the pan, reduce the heat to low, and cook the tortilla slowly. When the bottom has started to brown and the egg is cooked almost all the way through, flip the tortilla and finish cooking. It should still be soft inside, and about 1 inch thick.
3. Serve hot, or allow the tortilla to cool to room temperature. Cut into wedges before serving.
Photo by Carleen Sikora.