Curly Kale and Potato Tortilla

I've had a busy few days.  My mother in law is here, its her first time in Wales, so we have been out and about quite a lot.  Last night we were at my parents, and my mother in law was getting acquainted with my rowdy nephews and nieces, playing board games and old fashion hangman, where she had to guess the name of children's movies.  I think she did pretty good. 

The weather here has turned a little grim, there was even hail stones at one point.  Where has all that promising Spring sunshine gone, I for one am waiting for it to warm up and stay that way and that is unusual for me to say, as I have never ever been a sun-worshipper. 

Okay onto today's grub, I should really call this a 'Green and White Tortilla' or 'Celtic Tortilla'. First because it St Patricks Day and secondly, well the Welsh Rugby Team have done Wales real proud, but I am not - its just a simple 'Potato and Kale Tortilla' - no need to be pretentious is there?! 

A generous sliced wedge was served with a simple green salad.  We have so much of it, that we will probably have it for lunch tomorrow too.  I am sharing this with Chef Al dente who is hosting the first ever Gimme Green event.  Here you must create any dish using a green vegetable or fruit as the main ingredient.  It can be either a savoury or sweet dish. 

Okay, I'd love to stay and blog a bit more, but I better be off, it's rude to keep your guests waiting. 

To those of your  celebrating St Patricks Day, Have a Good Evening. 

Shamrock Brown Scones

For the recipe see here.

Curly Kale and Potato Tortilla
Serves 6 - 8 depending on appetite and cut slices
Ingredients
4 tablespoons olive oil
1 medium onion, sliced
4 - 6 medium potatoes, thinly sliced (preferably with a mandolin)
Salt and pepper to taste
1 tablespoon olive oil
200g curly kale, rinsed, stalks removed and roughly chopped.
6 eggs, beaten
Method
Heat oil in a frying pan measuring about 9 inches with high sides. Heat oil, add the onion and cook until soften, then add in the potatoes and cook for about 10 - 15 minutes on medium heat until they are beginning to soften and turn golden, flipping them over now and again. Season with salt and pepper.  Tip into a large bowl.  In the same pan, heat 1 tablespoon olive oil, then stir in the curly kale, and cook until wilted.  Then tip back in the potatoes and stir well to distribute the kale and the onion. Adjust seasoning if necessary. 
Gently pour in the beaten eggs, reduce the heat and allow to set. When it appears set and no longer soft in the middle. Cover the frying pan with a large plate or lid and invert the potato tortilla over onto the plate or lid. Then gently slide the upturned potato tortilla back into the frying pan. Increase the heat and cook the tortilla for a few more minutes until set and golden. Transfer the kale and potato tortilla onto a large serving plate and serve slices either warm or at room temperature.  Based on this recipe.