Potato and Kale Omelette

Many of you are probably familiar with the food blog Sabores y Momentos. Well, its author, Patri, is debuting as a contributor to Claudia&Julia.

She brings us a potato omelette recipe, but quite an unusual one, because she adds Kale: this trendy vegetable that gives it a delicious flavor and some very good benefits for our health. Let’s go for this kale and potato omelette—she’ll tell you more!

As for me, no point denying it… I’m in "Kale mode" and I can’t help it—so far I’ve loved every recipe I’ve tried! The truth is, this girl of the moment adds an exquisite flavor to dishes, the "It girl" as they now call it—kale in English or "col verde", "col crespa", "xenos" or "berza" in Spanish, whatever you want to call it..... Today I’m bringing you a classic of our gastronomy but with that touch of flavor from this super healthy vegetable that adds so many nutrients to our diet. And I don’t know if you’ve heard, they’re starting to call it the "queen of vegetables" because of its many properties and for being one of the most nutritious greens on the market. And to get to know it a little better, I’ll tell you it’s a close 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 body and health, because, as I said, it’s very rich in nutrients, good for you, and truly tasty. Today I wanted to bring you this exceptional vegetable with a simple recipe you’ll all like.

Also, I’m very happy because with this recipe I’m making my debut as a contributor. And what better way to start this adventure than with this simple and delicious recipe presented in my Skillet de Le Creuset! It’s a very handy and versatile pan that shouldn’t be missing from the kitchen, because you can use it, as in this case, to cook on the stovetop as well as in the oven. For both sweet and savory dishes and, best of all, it goes straight to the table! At home, my mother always had these pans, and I made my first omelettes in them when I was still a child—they’re pieces you know you’ll have for life and that will be part of your kitchen.

Spanish omelette is a classic that every household makes with its own twist—with onion, with chorizo, juicier, more set, with herbs… endless variations and all delicious! So my recipe will simply give you the ingredients and how to prepare them, but I’ll leave the doneness of the omelette up to you. What I can tell you is that the flavor the kale adds will win you over, as it gives it that rustic touch, and whether it’s juicy and freshly made or cold in a sandwich, you’ll love it. Let’s get to the recipe!

Ingredients

• 1kg potatoes (good quality)
• 7 eggs
• 1/2 liter olive oil (mild is best for frying)
• Salt
• 4-5 stalks of curly kale (kale)
• 2 garlic cloves
• 1/2 onion

Preparation

1. In a deep pot, bring plenty of salted water to a boil. Meanwhile, wash the kale stalks well, separate the stems and the most fibrous parts from the leaves (discarding them), and cut into strips or medium pieces so they soften more easily. Once the water boils, add the leaves and cook for 4-5 minutes. Remove them and set in a colander over a bowl to drain all the liquid.
2. Wash and peel the potatoes. Dry them with a cloth, cut them into small cubes, and add the salt.
3. Prepare a deep frying pan with the oil—fresh oil is best to avoid off flavors. Once it’s good and hot but not smoking, add the potatoes, stir a little, and lower to medium heat so they sweat as they fry. Stir from time to time with a wooden spoon to avoid scratching the bottom. Once they’re ready, remove and drain the oil well.
4. In our skillet, add two tablespoons of olive oil and sauté the chopped garlic and onion over medium heat; once you see them begin to brown, add the previously chopped and boiled kale, season with salt and pepper, and cook, stirring, for 3-4 minutes to remove the raw flavor. Take off the heat and set aside on a plate.
5. In a bowl, beat the eggs, taking care not to overbeat them (one of the big tricks for a juicy omelette). Add the salt and the potatoes. Stir and add the kale you had set aside.
6. Wipe our skillet with a paper towel and add two or three tablespoons of oil again (or as much as you think necessary, depending on the size of the pan). Once hot, pour in all the mixed ingredients and fry over medium heat until it browns and you see it release from the bottom. With the help of a lid, a plate, or a tortilla flipper, turn it over and let it cook on the other side. The doneness of the omelette will depend on your taste; you can cook it more or less, leaving it on the heat for more or less time according to your preference. Remove the omelette from the heat and serve on a plate.

If you want to serve it in the same skillet, be careful not to leave it too long because, as it’s a pan that retains heat very well, the omelette would keep cooking. Hope you like it!