Tortilla Espanola Served with Sautéed Leafy Greens
	Serves 4 Prep time: 20 minutes Total time: 35 minutes

Adapted from Lucid Food by Louisa Shafia

Shopping List

• 1-1/2 pounds potatoes
• 4 scallions
• 1 bunch leafy greens such as Swiss chard, collards, kale, spinach
• 1 lemon
• 6 eggs
• 1/4 pound Havarti or other mild cheese

Pantry Items

• Black pepper
• Extra-virgin olive oil
• Garlic
• Red pepper flakes
• Sea salt

Tools

• Chef’s knife
• Colander
• Heavy skillet
• Measuring cups and spoons
• Mixing bowls
• Nonstick fry pan
• Paring knife
• Tongs
• Vegetable peeler
• Whisk
• Wooden spoons

Suggestions

• Wine:  Beaujolais (it’s best lightly chilled).
• Dessert:  Matzoh Brei with Caramelized Apples (Lucid Food p. 112).
• Please note that the tortilla can be served hot OR at room temperature, so it can be made ahead.

Game Plan:

• When you walk in the door
  • Preheat the oven to 400F
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Peel and quarter the potatoes, cut the quarters into slices 1/4 inch thick.
  • Trim the root end any damaged leaves from the scallions, thinly slice them.
  • Trim the stems from the greens.  Coarsely chop the greens and clean them thoroughly (Submerge the greens in cold water.  Swish them around with your hands to remove any dirt, then transfer to a colander.   Repeat if still gritty).
  • Peel and mince 2 cloves garlic.
  • Break the eggs into a medium bowl.  Lightly beat them.
  • Finely dice the cheese.
  • Squeeze half a lemon through your fingers into a small bowl.  Measure 1 tbsp. juice – use any remaining juice for another purpose.
  • Cut the other half of the lemon into wedges.
  • Get someone to set the table – you won’t have time!
• Start Cooking
  • Heat a large oven proof skillet over high heat and add 3 tablespoons of olive oil.  Add the potato slices and cook until lightly browned, about 5 minutes.
  • Decrease the heat to medium and cook, stirring frequently, until a fork sinks into the potato slices easily.  Remove the potatoes from the pan and set aside.
  • Return the pan to medium heat and add 2 tablespoons olive oil.  Add the scallions and sauté until tender and lightly caramelized.
  • Decrease the heat and add the potatoes.  Season with salt.  Spread the vegetables evenly across the pan and pour the eggs over the vegetables.  Sprinkle evenly with the cheese and bake for 15 minutes.
  • While the tortilla is baking, cook the leafy greens.  Heat a large, heavy skillet over medium-high heat and add 2 tbsps. olive oil.  Add half of the greens, sauté them for 30 seconds until they’ve shrunk a little, then add the remaining greens.  Sauté until the leaves are tender but still bright green, about 3 minutes, adding a dash of salt as you cook.
  • Add the garlic and sauté for 1 minute more.  Turn off the heat and stir in the red pepper flakes if you’re using them.  Drizzle the 1 tbsp. lemon juice over the greens and season with freshly ground black pepper.
  • Check the tortilla.  The surface should be firm and springy – if it is, remove it from the oven.  Loosen the edges from the pan with a knife and flip the tortilla onto a plate to serve. (You can also let it cool and flip it – it is good hot or at room temperature).  Slice into wedges and sprinkle with pepper.
  • Arrange the greens on one side of a platter, the tortilla wedges on another.  Garnish the greens with the lemon wedges and take it to the table. Don’t forget the wine!

Thanks Louisa, let’s eat!

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