Potato and kale omelette

Many of you are easily familiar with the Sabores y Momentos gastronomic blog. Well, its author, Patri, debuts as a collaborator of Claudia&Julia.

It brings us a recipe for a potato omelette but it is quite atypical, because it incorporates Kale: this vegetable of the moment that gives it a delicious flavor and very good properties for our health. Go for this kale and potato omelette, she tells you more!

I, why deny it... I'm in "Kale-mode" and I can't help it, so far I love all the recipes I've been trying! The truth is that this girl of the moment brings an exquisite flavor to the dishes, the "It girl" as they now call kaleen or kale in English or "green cabbage", "crispy cabbage", "xenos" or "cabbage" in Spanish, whatever you want to call it..... Today I bring you a classic from our gastronomy but with that touch of flavor that this very healthy vegetable has that contributes so many nutrients to our diet. And it is that I do not know if you know that it is beginning to be known as the "queen of vegetables" due to its number of properties and for being one of the most nutritious vegetables on the market. And so that we know it a little better, I will tell you that it is a cousin of broccoli, cauliflower and Brussels sprouts. Many of us are discovering it now and others already consider it a "must" when it comes to taking care of the body and health, because as I said, it is very rich in nutrients, beneficial for health and has a very good taste. Today I wanted to bring you this exceptional vegetable with a simple recipe that you will all like.

In addition, I am very happy because with this recipe I made my debut as a collaborator. And what better way than to start your adventure with this simple and delicious recipe presented in my Le Creuset Skillet ! It is a very useful and versatile frying pan, which should not be missing in the kitchen, because you can still use it, as in this case, to prepare dishes on the stove, or to prepare them in the oven. Both sweet and savory and the best, it goes directly to the table! At home, my mother always had these frying pans and I made my first tortillas in them when I was still a child, they are pieces that you know you will have for a lifetime and that they will be part of your kitchen.

The potato omelette is a classic that is prepared in each house with a different touch, with onion, with chorizo, juicier, more curdled, with herbs...infinite varieties and all of them delicious! That is why my recipe will simply be the ingredients and the way to prepare them, but I will leave the point of the omelette to your choice. What I am telling you is that you will love the touch of flavor that the kale gives it, because it gives it that country touch that you will love whether it is juicy and freshly made, or cold and in a sandwich. Let's go for the recipe!

Ingredients

• 1kg potatoes (good quality)
• 7 eggs
• 1/2 liter of olive oil (better soft for frying)
• Salt
• 4-5 sprigs of kale
• 2 garlic cloves
• 1/2 onion

Preparation

1. In a deep pot we put plenty of water to boil with salt. While we wash the cabbage branches well and separate the stems and the most fibrous parts of the leaves (which we discard) and cut into strips or medium pieces so that they soften better. Once the water boils, add the leaves and give it 4-5 minutes. We take them out and put them in a strainer over a bowl so that all the liquid drains.
2. We wash and peel the potatoes. Dry them with a cloth and cut them into squares and add the salt.
3. We prepare a deep frying pan with the oil, it better be new to avoid flavors. Once we have it very hot but not smoking, we add the potatoes, stir a little and lower the heat to medium so that they sweat while they fry. We remove from time to time with a wooden spoon so as not to scratch the bottom. Once they are ready, take them out and drain the oil well.
4. In our skillet , we put two tablespoons of olive oil and fry the chopped garlic and onion over medium heat and once we see that they begin to brown, add the previously chopped and boiled cabbage, season with salt and pepper and stir for 3-4 minutes to remove the flavor of crude. Remove from heat and reserve on a plate.
5. In a bowl, beat the eggs, being careful not to over-beat (one of the great tricks for our omelette to come out juicy), add the salt and the potatoes. We remove and add the cabbage that we had reserved.
6. We clean our skillet with kitchen paper and add two or three tablespoons of oil (or whatever we see necessary, depending on the size of the pan). Once hot, add all the already mixed ingredients and fry over medium heat until golden brown and we see that it detaches from the bottom. With the help of a lid, plate or tortilla turner, we turn it over and let it cook on the other side. The point of the omelette will depend on your taste, you can make it overcooked or undercooked for which you will leave it on the fire for more or less time depending on your preferences. Remove the tortilla from the heat and serve on a plate.

If we want to serve it in the same skillet , be careful not to leave it too long because since it is a frying pan that preserves the heat a lot, the tortilla will continue to cook. I hope you like it!