2010: Week 3
Potato & Kale Frittata
Serves/Makes: 4-6 Extra-virgin olive oil
5 small or 4 medium potatoes, cut into 3/4 –inch cubes
1 large onion, halved and cut into strips
2 cups kale, stems removed and leaves torn into bite-size pieces
6-8 eggs
Salt & pepper
cheese to brownPour enough olive oil into a cast-iron (or other oven-proof) skillet so that it generously coasts the bottom. Heat the olive oil over medium heat until it shimmers, then add the onions and potato chunks. Cook over medium heat until the onions are golden brown and the potatoes are just cooked through when you pierce them with a fork. Add chopped kale and cook just until the kale is wilted and bright green. Turn the heat off and season the skillet generously with salt & pepper.
In a medium bowl, whisk together the eggs. Pour them directly into the skillet, and smooth out the top a little with a spatula, making sure the potatoes/onions/kale are evenly distributed. Turn the heat back to medium, and cook the frittata until the edges are set but the middle is still somewhat runny. Place the pan under the broiler to finish cooking just until the top is starting to brown a little and the eggs are set. Let the pan cool for a minute or two before slicing.
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