Pilar Hernandez & Eileen Smith's Tortilla de Lechuga

Here’s a callback to large, hearty romaine lettuce, but with a twist. We take a whole head of romaine lettuce, slice it thinly, and fold it into one of the comodines popular in many Chilean kitchens, the egg-based tortilla. In the tortilla the lettuce wilts, but maintains its mild flavor. A tortilla is similar to a frittata, but it is cooked on the stove top. In Chile this preparation is an old trick for getting everyone to eat their veggies and is usually served as a side dish.
Makes 4 servings