Total Time: 45 minutes Serves: 4-6
Recipe adapted from: NYT Cooking
Ingredients:
- 3 tablespoons extra-virgin olive oil, plus more as needed
- 1 medium-large Yukon Gold potato, about 6 ounces, peeled and diced
- Salt and ground black pepper
- ⅔ cup diced onion
- 4 ounces mushrooms, stemmed and diced
- Leaves from 5 branches fresh thyme or ½ tsp dried thyme
- ½ cup finely chopped kale (sub for arugula, spinach or other fresh spring greens
- 6 large eggs, beaten
- Large pinch ground espelette pepper or cayenne, or to taste
Directions:
- Heat 3 tablespoons of the olive oil at medium low in a heavy 8- to 9-inch skillet, preferably nonstick. Add potatoes, spread them in the pan, and cook for 10 minutes, stirring from time to time to prevent sticking. Do not let them brown. Season with salt and pepper.
- Add onions, mushrooms, thyme and another tablespoon of oil (only if needed to prevent sticking or burning) and continue cooking, stirring from time to time, another 10 minutes or so, until mushrooms and onions have softened and potatoes are tender. Add the kale and cook 5 minutes more. Check seasoning. Fold in the eggs.
- Reduce heat to medium low. Slide the pan back and forth to prevent the tortilla from sticking and run a spatula around the edges to loosen the eggs. When the eggs are nearly set on top, finish under the broiler for a minute or two, until very lightly browned, or flip the tortilla.
- To flip, place the plate, lid or cutting board over the pan. Using towels or mitts, grasp the plate, lid or board and the skillet together and turn them over so the tortilla comes out.
- Transfer to a platter, dust with espelette or cayenne and serve at once or set aside to serve warm.