Go Back
–+ servings
Print
Pilz-Kartoffel-Tortilla Rezept

Kale, Potato and Mushroom Tortilla (Frittata)

This potato and mushroom tortilla is finished in the oven like an Italian frittata, rather than being flipped in the pan. It’s more potato-y then egg-y making it similar to a Spanish tortilla.
Course Brunch, Main Course
Category Mediterranean
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Calories 418 kcal
Autor Elle

Ingredients

  • 4 tablespoons olive oil divided
  • 600 g all-purpose potatoes, peeled and thinly sliced (medium-starch)
  • 2 small yellow onions, chopped
  • 2 cloves garlic, minced
  • 100 g shiitake mushrooms, stemmed and sliced
  • 100 g cremini mushrooms, sliced
  • 2-3 leaves Tuscan kale (Lacinato kale), stemmed and chopped (30 g chopped)
  • 8 eggs, lightly beaten
  • Sea salt and freshly ground pepper, to taste
  • 30 g grated parmesan
  • Chopped flat-leaf parsley to garnish, optional

Method

  1. In a large ovenproof non-stick or cast-iron skillet, heat 4 tablespoons oil over medium to medium-high heat.
  2. Add the potatoes, and season with pepper and 1/2 teaspoon salt, or to taste. Cook, stirring occasionally, for 10 minutes.
  3. Add onions, garlic, mushrooms, and continue cooking, stirring from time to time, another 10 minutes or so, until mushrooms and onions have softened and potatoes are tender. Add the kale and cook 3-5 minutes more.
  4. Meanwhile, preheat the oven to 450°F / 230°C (210° fan-assisted).
  5. Transfer the potato mixture to a large bowl and let cool slightly.
  6. In a second bowl, lightly beat together the eggs with a pinch of salt and pepper, then add to the bowl with the potato mixture.
  7. Return the skillet to medium-high heat and once hot, add the potato and egg mixture to the pan. Sprinkle the grated parmesan over top.
  8. Lower the heat to medium and cook, shaking the skillet occasionally, until the eggs are start to set, about 5-7 minutes. TIP: You will see the egg set around the edges of the skillet and when you shake the skillet, the egg mixture will not be quite as jiggly.
  9. Transfer the skillet to the preheated oven and cook until the top of tortilla is just set, 3-4 minutes. Turn the heat to broil and cook until the top is beginning to lightly brown in places and the tortilla seems fully set when the pan is shaken, 2-4 minutes.
  10. Let cool, garnish with a little parsley, then using a spatula, divide the tortilla into pieces.
  11. Serve and enjoy!

Notes

  • For recipes like this one, I use my favorite Farchioni Olii SpA oil . The oil is heat-resistant and is well suited for roasting, frying and also in salads.
  • Enjoy this potato and mushroom tortilla as a meal served with a side salad. Or divide into smaller pieces and serve as an hors d'oeuvre–sized snack.
  • Leftover tortilla can be refrigerated up to 3 days; allow to return to room temperature before serving. Or reheat in the oven and enjoy warm.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.