Spanish Breakfast Tortilla with Spinach and Kale
A delightful Spanish breakfast dish combining Yukon gold potatoes, spinach, and kale, perfect for brunch or weeknight dinners.
Ingredients
Main Ingredients
- 1.00 lbs Yukon gold potatoes, thinly sliced
- 1.00 tbsp Extra Virgin Olive Oil, divided
- 0.50 whole Yellow onion, sliced
- 3.00 cloves Garlic, minced
- 3.00 large Eggs
- 1.00 cup Egg substitute
- 0.50 tsp Kosher Salt
- 0.50 tsp Black peppercorns
- 8.00 cups Spinach
- 2.00 cups Kale, chopped
Instructions
Preparation
- 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, 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.
Notes
Store 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.