tortilla de col negra

Tortilla De Col Negra (Cavolo Nero)

Course any time, tapas
Cuisine Italian, Mediterranean, Spanish
prep & cooking 20 minutes


  • 1 big bunch cavolo nero
  • 1 clove garlic
  • 1 bunch scallions or spring onions
  • 6 eggs
  • salt and pepper to taste
  • 1 tsp caraway seeds
  • olive oil for frying


cook the filling

  • Cavolo Nero has a rather fibrous central spine which is best removed and used for a stock as it's full of flavour
  • tear away the soft leaves from the central stalk with your hands. If you prefer you can use a sharp knife. Wash the leaves and chop them into large pieces
    preparing cavalo nero for tortilla
  • cook the cavolo nero in a little water until just tender but still firm and bright in colour (3-5 mins). Cover the pan while cooking to keep in the steam.
    cavalo nero
  • chop the garlic and spring onions and saute in some good olive oil on a gentle heat until softened. Add the cavolo nero and saute for a few minutes
  • if you want to use the caraway toast the whole seeds in a skillet until they  give off their aroma. Grind in a mortar and pestle and add to the pan
  • make sure there's plenty of oil in the pan, If you'e not sure, add a little more and heat it to just short of smoking
  • whisk the eggs and add them to the pan at fairly high heat until they cook underneath. Free the base of the tortilla from the pan with a wooden spatula. You can afford to break it up a bit at this stage
  • shake the pan until the tortilla slides freely. Now turn the heat to medium-low and cover with a lid to allow the eggs to cook for a couple of minutes. Check the underside with a spatula. When it's nicely browned turn the tortilla over:
  • place a plate over the tortilla, place your hand over the plate and flip over. Now slide the tortilla back into the pan for another 2-3 minutes. If the eggs are very fresh you can make the tortilla a little runny and thus moist
    cooking spanish tortilla
  • slide onto a serving plate and eat hot or cold