Kale and Potato Spanish Tortilla

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This kale and potato Spanish tortilla offers a nutritious and vibrant twist on the classic tortilla española. By incorporating earthy kale into the traditional mix of tender potatoes and onions, this dish gains a beautiful deep green colour and a sophisticated depth of flavour. The secret to its success lies in slowly softening the vegetables in olive oil, ensuring every bite is rich and succulent without being heavy.

Ideal for a vegetarian lunch or a light dinner, this versatile dish is equally delicious served warm or at room temperature. It makes a fantastic addition to a summer picnic or a tapas-style spreading, paired with a crisp green salad and some crusty bread. Because it keeps well, you can even prepare it in advance for an easy mid-week meal that is packed with vitamins and protein.

Ingredients for Kale and Potato Spanish Tortilla

450g de papas para hervir
240ml de aceite de oliva
1 cebolla grande, picada
1 1/2 cucharaditas de sal
450g kale, centre ribs discarded
7 large eggs

How to make Kale and Potato Spanish Tortilla

Peel potatoes and cut into 1/3-inch dice (550ml ). Heat oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking, then reduce heat to moderately low and cook potatoes, onion, and 1 teaspoon salt, stirring occasionally, until potatoes are tender, about 20 minutes.

Cook kale in a 4- to 6-quart pot of boiling salted water until wilted, 2 to 3 minutes. Drain in a colander and immediately transfer to a bowl of cold water to stop cooking. Drain again, squeezing handfuls of kale to extract excess moisture, then coarsely chop.

Add kale to potato mixture and cook, stirring occasionally, until kale is tender, about 5 minutes. Drain vegetables in colander set over a bowl, reserving drained oil, and cool 10 minutes.

Lightly beat eggs in a large bowl, then stir in vegetables, 1 tablespoon drained oil, and remaining 1/2 teaspoons salt.

Add 1 tablespoon drained oil to skillet, then add egg mixture and cook over low heat, covered, until sides are set but centre is still loose, about 12 minutes. Remove from heat and let stand, covered, 15 minutes.

Shake skillet gently to make sure tortilla is not sticking (if it is sticking, loosen with a heatproof plastic spatula). Slide tortilla onto a large flat plate, then invert skillet over tortilla and flip it back into skillet. Round off edge of tortilla with plastic spatula and cook over low heat, covered, 10 minutes more. Slide tortilla onto a plate and serve warm, cut into wedges.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.