spanish tortilla

This is another delicious recipe inspired by Green Oaks Creek Farm in Pescadero, California. I’ve simplified it since I don’t usually have the time for extra steps on a Sunday morning (like blanching the kale and carefully flipping the tortilla to finish cooking). But the outcome is equally delicious. This breakfast is full of health-promoting nutrients with a whole large onion, an entire bunch of curly kale, and several cups of little red potatoes.

Tortilla de Patatas

  • Servings: 8
  • Difficulty: moderate
  • Print


1 pound of baby red potatoes, diced (approximately 2-3 cups)

1 large onion, chopped

1/2 cup olive oil, plus 1 tablespoon

1 1/2 teaspoons sea salt

1 bunch curly kale, ribbed and chopped

8 eggs


Cook potatoes, onions, and one teaspoon of sea salt in 1/2 cup of olive oil over low heat until tender (about 20 minutes). Add kale and cook about 5 minutes. Lightly beat eggs in a large bowl and add cooked vegetables to combine. Put 1 tablespoon of oil in pan, place over low heat, and add egg mixture. Cook until almost set (about 15-20 minutes). Remove from heat, cover, and let stand for 15 minutes. Slice and serve.

On day 46 of this 365 day project, I ate my daily five (including a delicious baked sweet potato with jalapeño jelly from our local CSA winter box). Did you enjoy yours?

Much love,


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