Potato and kale omelette

Many of you will probably be familiar with the gastronomic blog Sabores y Momentos . Well, its author, Patri, is making her debut as a Claudia&Julia collaborator.

She brings us a recipe for potato omelette, but it is quite atypical, because it includes Kale: this vegetable of the moment that gives it a delicious flavour and very good properties for our health. Let's go for this kale and potato omelette, she tells you more!

I, there's no denying it... I'm in "Kale mode" and I can't help it, so far I love all the recipes I've tried! The truth is that this girl of the moment, the "It girl" as they call kale in English or "green cabbage", "curly cabbage", "xenos" or "berza" in Spanish, whatever you want to call her, brings an exquisite flavor to dishes... Today I bring you a classic of our gastronomy but with that touch of flavor that this very healthy vegetable has that provides so many nutrients to our diet. And I don't know if you know that it is beginning to be known as the "queen of vegetables" for its many 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 just discovering it now and others already consider it a "must" when it comes to taking care of our body and health, because as I say, it is very rich in nutrients, beneficial for health and very tasty. I wanted to bring you this exceptional vegetable today with a simple recipe that you will all like.

I am also very happy because this recipe is my debut as a contributor. And what better way to start an adventure than with this simple and delicious recipe presented in my Le Creuset Skillet ! It is a very useful and versatile pan, which should not be missing from the kitchen, because you can use it, as in this case, to prepare dishes on the stove, or to prepare them in the oven. Both sweet and savoury and the best thing is that it goes directly 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 are pieces that you know you will have for life and that will be part of your kitchen.

Spanish:The potato omelette is a classic that is prepared in every home with a different touch, with onion, with chorizo, juicier, more curdled, with herbs... an infinite number of varieties and all delicious! That is why my recipe will simply be the ingredients and the way of preparing them, but I will leave the point of the omelette to your choice. What I can tell you is that you will love the touch of flavour that the kale brings, because it gives it that country touch that whether it is juicy and freshly made, as cold or in a sandwich you will love. Let's go for the recipe!

Ingredients

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

Preparation

1. In a deep pot, bring plenty of salted water to a boil. Meanwhile, wash the cabbage branches well and remove the stems and the fibrous parts of the leaves (which we discard) and cut them into strips or medium-sized pieces so that they soften better. Once the water boils, add the leaves and cook for 4-5 minutes. Remove them and place them in a strainer over a bowl to drain all the liquid.
2. We wash and peel the potatoes. We dry them with a cloth and cut them into small squares and add salt.
3. Prepare a deep frying pan with the oil, preferably new to avoid any flavours. Once it is hot but not smoking, add the potatoes, stir a little and lower the heat to medium so that they sweat while frying. Stir occasionally with a wooden spoon so as not to scratch the bottom. Once they are ready, remove them 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, we add the previously chopped and boiled cabbage, season with salt and pepper and stir for 3-4 minutes to remove the raw taste. We remove from the heat and set aside on a plate.
5. In a bowl, beat the eggs, being careful not to overbeat (one of the great tricks for making our omelette juicy), add the salt and the potatoes. Stir and add the cabbage that we had reserved.
6. We clean our skillet with a kitchen paper and add two or three tablespoons of oil (or whatever we see necessary, depending on the size of the pan). Once hot, we pour in all the already mixed ingredients and fry over a medium heat until it turns golden and we see that it comes away 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 more or less done, for which you will leave it on the heat for more or less time depending on your preferences. We remove the omelette from the heat and serve it on a plate.

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