Frittata is one of my favorite things to make. It makes as a wonderful breakfast/brunch or dinner. Kind of like an omelet, except I find it more filling. Kale is a great match, both in texture and taste. It really adds something to the egg, onion, and potato mixture. The original recipe, which I’ve made so many times I don’t even look at it anymore.
Kale Potato Frittata
2 tbsp Extra-virgin olive oil
5-4 small/medium potatoes, cut into 3/4-inch cubes
1 large onion, julienned
2 cups of kale leaves, in bite-size pieces
In a separate bowl, whisk eggs together just like if you were making scrambled eggs or an omelet. Pour eggs on top of vegetable mixture. Mix together.
Cook until the edges of the frittata are firm. The top will still be runny; however, it’ll be close to being down. In order to finish it, put it into the oven under the boiler. The top will be just barely browned. Serve hot and enjoy.