Elevate your weeknight dinners with this satisfying Potato, Kale & Cheese Tortilla—a twist on the classic Spanish tortilla that incorporates nutrient-packed kale, sweet onions, and melting cheese. Paired with a cool, garlicky chive yogurt dip, it makes a balanced meal that’s as comforting as it is wholesome. Ready in under an hour, this recipe transforms simple pantry staples—potatoes, flour, eggs, kale, and cheese—into a golden, crispy-edged, tender-center tortilla that’s perfect for brunch, lunch, or dinner.
Cooking Time
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Preparation: 20 minutes
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Cooking (tortilla): 25 minutes
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Resting & Serving: 5 minutes
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Total: 50 minutes
Ingredients
For the Tortilla:
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3 medium potatoes (about 450 g), peeled and thinly sliced
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1 tsp salt (for boiling)
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Olive oil, for frying (about 4 TBSP total)
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1 medium onion, thinly sliced
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2 cloves garlic, minced
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1 tsp sweet paprika
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3–4 sprigs fresh kale (≈100 g), stems removed, leaves thinly sliced
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Salt and freshly ground black pepper, to taste
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3 large eggs
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3.1 oz (90 g) all-purpose flour
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100 g shredded cheese (mozzarella, cheddar, or blend)
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100 g grated cheese (for extra cheesiness, optional)
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Chopped fresh dill or chives, for garnish
For the Garlic-Chive Yogurt Dip:
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1/3 cup (80 ml) Greek yogurt
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1 clove garlic, grated or minced
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1 TBSP mayonnaise (optional, for creaminess)
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1 TBSP chopped fresh chives
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Salt and pepper, to taste
Step-by-Step Cooking Directions
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Boil the Potatoes:
Bring a pot of salted water (1 tsp salt) to a gentle boil. Add sliced potatoes and cook 8–10 minutes until just tender. Drain thoroughly in a colander, then spread on paper towels to remove excess moisture. -
Sauté the Aromatics:
In a 25 cm nonstick skillet, heat 2 TBSP olive oil over medium heat. Add sliced onion and cook 3–4 minutes until soft. Stir in minced garlic and paprika; sauté 1 minute until fragrant. -
Wilt the Kale:
Add kale to the pan, season with a pinch of salt and pepper, and cook 2–3 minutes until wilted. Transfer vegetables to a mixing bowl. -
Fry the Potatoes:
In the same skillet, add another 2 TBSP olive oil. Add drained potatoes in an even layer. Lightly season with salt and pepper and fry 5–7 minutes, stirring gently, until edges crisp. Transfer potatoes to the bowl with vegetables. -
Prepare the Batter:
In a large bowl, whisk eggs with a pinch of salt and pepper until frothy. Stir in flour until a smooth batter forms. Fold in the sautéed potatoes and vegetables, along with shredded cheese. -
Cook the Tortilla:
Wipe out the skillet, then heat 1 TBSP olive oil over medium-low heat. Pour in the potato-egg mixture, spreading evenly. Cover and cook 10 minutes until the bottom is golden and the top begins to set. -
Flip & Finish:
Invert the tortilla onto a large plate. Add a little more oil to the skillet, then slide the tortilla back into the pan, uncooked side down. Cook 5–7 minutes more, uncovered, until cooked through and golden. -
Rest & Garnish:
Slide the finished tortilla onto a serving platter. Sprinkle with chopped dill or chives and extra grated cheese if desired. Let rest 3 minutes before slicing. -
Make the Dip:
Meanwhile, whisk Greek yogurt, garlic, mayonnaise (if using), chives, salt, and pepper in a small bowl. Chill until serving.
Nutritional Information (per serving; serves 4)
Calories: 320 kcal • Protein: 14 g • Carbs: 28 g • Fat: 16 g • Fiber: 4 g • Sodium: 380 mg
Origins and Popularity of the Recipe
The classic Spanish tortilla (tortilla de patatas) dates to 19th century Spain, where eggs and potatoes formed filling peasant fare. This variation adds kale—an enduring superfood—and melting cheeses, reflecting modern trends toward nutrient-dense, plant-forward meals. Social media and brunch menus worldwide have popularized frittata-style family pans for easy convivial dining.
Reasons Why You’ll Love the Recipe
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Crisp Edges, Tender Center: Perfect texture contrast.
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Flavor Depth: Paprika, garlic, and fresh herbs elevate humble staples.
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Make-Ahead Friendly: Assemble and cook just before serving.
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Balanced Meal: Potatoes for energy, eggs for protein, kale for vitamins.
Health Benefits
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Complex Carbs: Potatoes supply sustained energy and resistant starch for gut health.
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Leafy Greens: Kale offers vitamins A, C, K and antioxidants.
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Protein Punch: Eggs and yogurt boost muscle repair and satiety.
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Heart-Healthy Fats: Olive oil contributes monounsaturated fats.
Serving Suggestions
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Brunch: Serve warm wedges with toasted sourdough.
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Light Dinner: Accompany with mixed greens and crusty bread.
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Picnic: Enjoy at room temperature alongside Spanish olives and cold meats.
Common Mistakes to Avoid
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Soggy Potatoes: Drain and pat potatoes fully before frying.
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Burning Eggs: Keep heat moderate when cooking tortilla bottom.
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Uneven Flipping: Use a plate slightly larger than pan, and oil skillet to ease slide.
Pairing Recommendations
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Wine: Albariño or Verdejo—crisp and citrusy.
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Beer: Spanish lager or wheat beer.
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Non-Alcoholic: Sparkling lemonade with mint.
Cooking Tips
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Uniform Slices: Use a mandoline for consistent potato thickness.
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Non-Stick Pan: Essential for smooth flipping.
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Cover During Cook: Ensures the top sets before flipping.
Similar Recipes to Try
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Sweet Potato & Spinach Tortilla
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Zucchini & Feta Frittata
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Mushroom & Herb Spanish Omelette
Variations to Try
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Add Chorizo: For smoky spice in the filling.
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Go Vegan: Substitute eggs with chickpea flour batter and omit cheese.
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Cheese Swap: Use Manchego or goat cheese for distinctive flavor.
Ingredient Spotlight
Kale: Dense in vitamins K and C, kale’s robust leaves hold up well in sautés, adding earthy flavor and vibrant color to egg-based bakes.
Conclusion
This Potato, Kale & Cheese Tortilla with Garlic-Chive Yogurt Dip marries crispy edges, fluffy interior, and bright, herby freshness for a deeply satisfying meal. Its make-ahead ease, nutritional balance, and crowd-pleasing flavors make it a modern classic perfect for any occasion.
10 Comprehensive FAQ Section
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Can I use red potatoes?
Yes—just ensure thin, even slices for uniform cooking. -
How to store leftovers?
Refrigerate up to 2 days; reheat gently in a skillet or microwave. -
Can I skip the flour?
Omit flour for a crustless frittata; add an extra egg. -
Can I bake instead?
Pour mixture into an oiled 20 cm pan and bake 25 minutes at 180 °C. -
How do I know it’s cooked?
Edges firm and lightly golden; center should be set without jiggle. -
What if I don’t have kale?
Substitute spinach or Swiss chard. -
Can I add other spices?
Smoked paprika, cumin, or chili flakes work well. -
Is this gluten-free?
Use a GF flour blend or omit flour altogether. -
How to prevent sticking?
Preheat pan, use enough oil, and run a rubber spatula around edges before flipping. -
What cheese pairs best?
Mild mozzarella for melt, sharp cheddar for tang, or Manchego for Spanish flair.