Easy Tortilla Recipe Spinach Kale
A delightful Spanish breakfast dish combining Yukon gold potatoes, spinach, and kale, perfect for brunch or weeknight dinners.
Spanish Breakfast “Tortilla” with Spinach and Kale is a delightful dish that brings a taste of Spain right to your kitchen. This unique recipe combines Yukon gold potatoes, vibrant spinach, and nutrient-rich kale, making it both satisfying and packed with flavor. Whether it’s a cozy family brunch or a quick weeknight dinner, this tortilla is sure to impress. If you’re looking for an alternative egg dish that elevates your culinary game, consider trying other recipes like baked feta eggs with tomatoes and spinach.
Why make this recipe
This recipe shines for several reasons. Not only is it quick to make, but it is also budget-friendly and packed with wholesome ingredients. The combination of potatoes and greens gives it a hearty texture while being veggie-rich. Perfect for those busy mornings or lazy weekends, this dish can be enjoyed at any time of day.
How to make Spanish Breakfast “Tortilla” with Spinach and Kale
The preparation process for this delicious tortilla is straightforward and user-friendly. First, you’ll cook your potatoes until tender, then sauté onions and garlic to build flavor. After mixing all the ingredients, you’ll cook them in a skillet for a perfect finish. Don’t worry about the flipping part; it’s easier than it sounds.
Ingredients
To create your Spanish Breakfast “Tortilla” with Spinach and Kale, gather the following items:
- Yukon gold potatoes, 1.00 lbs, thinly sliced
- Extra Virgin Olive Oil, 1.00 tbsp, divided
- Yellow onion, 0.50 whole, sliced
- Garlic, 3.00 cloves, minced
- Eggs, 3.00 large
- Egg substitute, 1.00 cup
- Kosher Salt, 0.50 tsp
- Black peppercorns, 0.50 tsp
- Spinach, 8.00 cups
- Kale, 2.00 cups, chopped
This combination not only delivers on taste but also ensures a healthy meal option.
Directions
Here’s how to prepare your Spanish Breakfast “Tortilla”:
- Boil the sliced Yukon gold potatoes in a large pot of boiling water for about 10 minutes until just tender, then drain and allow them to cool.
- In a medium skillet, heat 2 teaspoons of olive oil over medium heat. Add the sliced onions and sauté for about 3 minutes until they become translucent. Include 2 cloves of minced garlic in the skillet and sauté for an additional minute.
- In a large bowl, whisk the eggs, egg substitute, salt, and pepper. Carefully fold in the cooked potatoes, onions, and garlic, taking care not to break up the potato slices.
- Heat the remaining teaspoon of olive oil in the same skillet used for the onions, then pour in the potato-egg mixture and spread it out evenly. Cover and cook for 5–7 minutes until the top sets and the bottom browns.
- To flip the tortilla, remove the cover and place a plate over the skillet. Carefully invert it onto the plate, and then slide it back into the skillet to cook the other side for another 5–7 minutes until firm to the touch.
- While the tortilla cooks, spray another skillet with cooking spray. Add the spinach, kale, and remaining clove of minced garlic, cooking until the greens are mostly wilted.
- Cut the tortilla into 6 pieces and serve it with half a cup of the spinach and kale blend on the side.
How to serve Spanish Breakfast “Tortilla” with Spinach and Kale
This tortilla is incredibly versatile. You can serve it warm with a drizzle of olive oil or even enjoy it cold as a nutritious snack. Pair it with a side salad or some crusty bread for a complete meal. For a special touch, consider adding a dollop of your favorite yogurt or a sprinkle of feta cheese on top.
Spanish Breakfast Tortilla with Spinach and Kale
- Prep
- 10 MIN
- Cook
- 30 MIN
- Total
- 40 MIN
- Serves
- 6
01Ingredients
Main Ingredients
02Method
- Preparation
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0 OF 7 DONE03Recipe notes
- 01Store leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freeze individual slices wrapped well to prevent freezer burn. Gently reheat in a skillet for best texture.
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How to store
Storing your leftovers is simple. You can keep the Spanish Breakfast “Tortilla” in an airtight container in the refrigerator for up to three days. For longer storage, consider freezing individual slices. Just ensure they are wrapped well to prevent freezer burn. When reheating, gently warm in a skillet rather than using the microwave for the best texture retention.
Variations
This recipe is ripe for adaptations. You could try different greens, such as Swiss chard or even add some cheese for richness. If you’re looking for other creative takes on tortillas, consider classic Spanish recipes like baked feta eggs that provide a twist on traditional omelets.
FAQs
How long does it take to prepare this dish?
The total time to prepare the Spanish Breakfast “Tortilla” is around 30-40 minutes, including cooking and assembly.
Can I use frozen vegetables?
Yes, using frozen spinach and kale can be a quick alternative, but fresh produce tends to provide better flavor and texture.
Is this dish suitable for meal prep?
Absolutely! It holds up well in the fridge and is great for quick meals throughout the week.
Conclusion
Spanish Breakfast “Tortilla” with Spinach and Kale is an excellent dish to add to your recipe collection. With its simple preparation and delightful taste, it’s perfect for anyone looking to enjoy a delicious and nutritious meal. If you want to explore more creative breakfast ideas, check out these recipes: Spanish Breakfast “Tortilla” with Spinach and Kale and Kale, Mushroom & Potato Tortilla. Enjoy your cooking adventure!
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