Red Kale and Potato Tortilla

Spanish tortilla reminds me of a frittata. I suspect they are the Bobsey-twins of the egg family. It’s like an open-faced omelette that is started on the stove and finished in the oven. A perfect light supper or Saturday brunch. Núria can probably testify. Can I get a witness?

Red kale and potato tortilla
Serves 4 as a first course or two as a light dinner

1 fist-sized white or Yukon gold potato, scrubbed and diced
1 clove garlic, minced
2 tbsp minced shallot
1/2 tsp ground cumin
1 tsp fresh thyme
pinch red chili flake
3 tbsp julienned sun-dried tomatoes or chopped fresh ones
3 c kale chiffonade (2 or 3 leaves, destemmed)
4 eggs, lightly beaten (or 2 eggs and 1/2 egg white for a lighter, fluffier version)
1/3 c grated manchego

Preheat your oven to 350. Heat a little oil over medium heat in a medium-sized skillet. Saute the shallot for a minute and toss in the potatoes. Stir the potatoes around and add the garlic and seasonings. When the potato starts to stick to the pan add about a half cup of water and put a lid on it. Let it simmer in there until the potato softens up to your liking. Remove the lid and stir the starchy liquid around, and then add the tomato and kale. Stir this around until the kale wilts a bit. Give it some cracks of pepper and a pinch of salt.

Slowly pour the eggs over the top of the veggies, and let it sit in the hot pan for a minute until it begins to set up a bit. Then sprinkle the cheese over the top. Bake for like 10 minutes.