Kale isn't just for hearty Dutch stews—this vibrant tortilla reimagines the leafy green in a delicious, oven-baked dish bursting with flavor and nutrition.
Ingredients
Serves 4 as lunch or main course
20 min prep + 30 min bake time
- 800 g fresh kale leaves
- 500 g boiled potatoes (skin-on from the day before works great)
- 100 g sun-dried tomatoes
- 8 eggs
- 4 tbsp heavy cream
- 200 g soft goat cheese
- Pink peppercorns
- Extra: baking dish
Preparation
- Preheat oven to 180°C.
- Wash kale leaves, remove tough stems and veins, and chop into bite-sized pieces. Peel and slice potatoes. Slice sun-dried tomatoes into strips. Whisk eggs with cream, salt, and pepper.
- Layer potatoes, kale, and tomatoes in the baking dish. Pour egg mixture over top. Slice goat cheese and arrange on surface.
- Bake on a rack for 30-35 minutes, until eggs are set.
- Coarsely crush pink peppercorns. Slice tortilla and serve sprinkled with pepper. Enjoy!
Also try: Spaghetti with kale pesto and chorizo.
Explore more kale recipes in the February issue of Santé.
Recipe and image: Beeldigbeeld/Stockfood/Julia Hoersch
