Spanish Tortilla with Kale

 From the Boston Organics basket, this uses some of the kale, all of the potato and the onion from last week. Recipe taken from here, with a few changes.

Ingredients:

• 4 TBSP olive oil
• 1 onion, chopped
• 1 1/2 lbs potatoes, sliced very thin
• 12-14 stems kale, stalk discarded and leaves chopped
• salt and pepper
• 6 eggs

 Directions:

1) Preheat oven to 400F/205C.
2) In a large pan, heat 3 TBSP of the olive oil.
3) Add onion and potatoes, cook 10 minutes. You will have to stir it as the potatoes will stick a bit--not constantly, just every 2 minutes or so.





4) Add kale and salt and pepper, cook for 7-10 minutes.
5) In a large bowl, beat the eggs.








6) Add potato mixture to the sauce pan and stir to coat.
7) Add 1 TBSP olive oil to the same sauce pan, being sure that it coats the whole pan.







8) Add potato-egg mixture and bake for 20 minutes.