Preheat the oven to 300 degrees F.

Put a medium pot of lightly salted water on to boil.

Peel and cut potatoes into dice. Put into boiling water and cook until almost soft. You don’t want potatoes completely cooked through as they will finish cooking with the eggs. This should take about 7 minutes.

While the potatoes are cooking, wash the greens well. Squeeze them very dry. Trim any thick stems and ribs. Chop finely.

Pour about a 1/4 cup olive oil into a ten-inch nonstick, ovenproof skillet. Heat to medium.

Add greens to pan.

By now potatoes should be done. Add to pan with greens. Stir gently to amalgamate. Add a little olive oil if pan looks dry. You want a generous amount of oil.

Now turn to the eggs. Crack them into a bowl and blend with fork. Add plenty of freshly ground black pepper. Pour over greens and potatoes.

Salt lightly.

Check again for olive oil; there should be enough to pool around sides of pan but no so much that entire dish is drowning. Cook until bottom and sides of tortilla appear set, then place pan in oven to finish cooking. This should take about 10 minutes.

Eggs continue cooking off heat, so remove tortilla from oven–remember pan handle is hot!–when top is just set. Leaving tortilla in oven beyond just set will result in overcooking.

Serve in wedges or squares. Tortilla keeps, well-wrapped, for a few days in the refrigerator. Delicious for breakfast, lunch, dinner, or as an appetizer.

Because of the oil content, I like to wrap leftovers in parchment or wax paper, then tinfoil. This prevents greasiness.

Note: at the risk of sounding preachy, factory egg-laying operations are sickening to behold. Good eggs are expensive for a reason. They’re worth it–for your health, for the chickens, for the taste. Lecture concluded.