Doristas, as you read this I am stuffing my face in New Orleans. I will check out all of your lovely tortillas when I return!
Unlike last time - we will speak of the bland pork roast no more - I am not going to be at all cranky about this week's French Fridays with Dorie recipe. Granted, I changed the whole thing around, but not because I thought the original tortilla was lacking. It's just that ... well, it was full of potato chips. And I love potato chips - maybe a little too much.
You see, I have been depriving myself of all carby goodness in anticipation of my trip to New Orleans (see above). And so I set out to devise a carb-free version of the potato chip tortilla using kale chips.
Huge success. Huge. While I have had mixed results with kale chips in the past, and never could seem to control whether they would be just right or slightly burnt, I believe I have hit upon the fool proof secret: use Tuscan, also known as dinosaur kale, and don't let your oven go above 250 F. (I read this somewhere and can't for the life of me remember where, so if this was your idea and you are reading this ... sorry.) Go light on the oil and salt - add spices if you wish, I used sweet paprika - and make sure none of the kale leaves overlap. Bake until crispy. The end. So simple.
I also added some ingredients to Dorie's original tortilla recipe: I used 6 eggs instead of 4, I added a healthy bit of Pecorino pepato, and I cooked mine in duck fat. (I didn't say I was giving up fat. Just carbs.) Not only did this infuse the whole dish with a rich goodness, but it helped my beautiful little tortilla to slide out of my cast iron skillet like ... well, I would say like butter but I think it was more like unctuous duck fat.
This was so good:
And to be honest, I think I like a perfectly cooked kale chip at least as well as the potato variety, which is a good thing, because I can eat my weight in either one.
If you'd like to join in, pick up a copy of Dorie Greenspan's Around My French Table and get cooking. In the meantime, go see what everyone else thought of the dish. Happy French Fridays!