Recipe: mushroom & kale Spanish tortilla

kale and mushroom spanish tortilla recipeA Spanish tortilla is an indispensable item when you go for a tapas meal. it’s traditionally a potato and onion egg cake, to be eaten with soft crusty bread and accompanied by Serrano ham, some Manchego cheese and a nice glass of sangria.

However, it can also be a great meal and can be tailored to everyone’s tastes. I make this very often, especially if I have quite a few bits and pieces of leftover vegetables, cheeses and cold cuts in the fridge.

This one was particularly healthy, with sliced potatoes, mushrooms, orange pepper and kale. No added cheese and no onion went into this one; it didn’t feel necessary on this occasion.

Here’s what you’ll need

  • 3 medium sized potatoes, thinly sliced
  • 6 medium eggs
  • 6 button mushrooms, sliced
  • Half orange pepper, diced
  • 2 large handfuls of Kale, steamed
  • 2 teaspoons sour cream
  • 2 teaspoons corn flour
  • 2 tablespoons milk


Start by steaming about 2 heaped handfuls of kale and leave to one side to cool slightly.

The potatoes are the most important part of this dish. Thinly slice them and then lightly fry them in olive oil or rapeseed oil. Don’t let them get too brown, but make sure they’re fully cooked.

Once cooked, remove from the pan and place on a kitchen towel to drain. Slice your mushrooms and chop your peppers and fry them in some olive oil. When these are done, remove from the pan and place to one side. Make sure to season them well with salt & pepper. Now onto the eggs!

Beat the eggs in a bowl until well combined and frothy. Add 2 heaped teaspoons of sour cream and 2 heaped teaspoons of corn flour. Add 2 tablespoons of milk and continue to beat for at least a minute. Make sure to season well with salt & pepper. Now to create the Spanish tortilla…

In a non-stick frying pan, place the cooked potato slices on the bottom and completely line the pan, making sure to leave no holes. Layer the mushrooms and peppers on top of the potatoes, followed by the kale on top. Now completely cover these layers with the egg mixture and leave to cook for about 5 minutes until the bottom of the egg is completely cooked. Now comes the tricky part…

You’re going to have to turn your tortilla over and the best way I’ve found to do this is using a large flat plate. Make sure the plate is the same size as the pan, or slightly larger. First cover the pan with the plate and hold the two together very tightly. Now be quick and flip the tortilla completely so that it’s now on the plate. If you’re quick enough, this should not make any mess, but it takes some practice! Now simply slide the tortilla back onto the pan so you can cook the other side.


Leave to cook for another 5 minutes and then it’s done. Enjoy this with a side salad, some bread and some cold cuts and cheese if you want to make it more of a Spanish style meal.



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3 thoughts on “Recipe: mushroom & kale Spanish tortilla

  1. Pingback: Fried Chorizo with Tomato and Onion Sauce | Joana vs. The World

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