Spanish Tortilla with Mustard Greens
Unlike the tortillas used in Mexican cooking, a Spanish tortilla more closely resembles a frittata. Traditionally, sliced potatoes and onions are poached in a generous amount of olive oil and then meet up with beaten eggs to form a thick, sliceable omelet. This version uses diced potatoes and significantly less oil without sacrificing flavor.
3 Tbsp olive oil
1 small yellow onion, sliced
1 large baking potato, peeled and diced into 1/2-inch pieces
1 1/4 tsp kosher salt (divided)
1 small bunch mustard greens, large stems removed, leaves coarsely chopped (4 to 6 cups)
1/4 tsp freshly ground black pepper
1. Heat the oil in a 10- to 12-inch ovenproof nonstick frying pan over medium heat. Add the onion, potato, and 3/4-teaspoon of the salt and cook, stirring frequently, for 10 to 15 minutes, until the potato is cooked. Stir in the mustard greens, a handful at a time, until they all fit in the pan. Cook for about 3 minutes, until the greens are wilted.
2. Preheat the broiler. In a bowl, beat the eggs until blended. Stir the remaining 1/2-teaspoon of salt and the pepper into the eggs. With the pan still over medium heat, spread the vegetables evenly over the bottom and pour the eggs over the vegetables. Cook for about 3 minutes, until the eggs are set around the edges. Transfer the pan to the broiler about 3 inches from the heat source. Broil the tortilla for 2 to 3 minutes, until the eggs are set and the top is browned. A knife inserted into the tortilla should come out clean.
3. Slide the tortilla onto a cutting board or a serving plate. Cut into wedges and serve warm or at room temperature.
Makes 4 servings