Potato and Kale Frittata Recipe
4 tablespoons extra-virgin olive oil
4 medium Yukon gold potatoes, peeled and chopped into 3/4-inch cubes
1 large onion, thinly sliced
2 cups kale, chopped
Salt and pepper
Pour the olive oil into a large cast-iron skillet set over medium heat. Add the onions and potatoes. Cook, stirring carefully and occasionally, until the onions brown and the potatoes are tender. This should take about 15 to 20 minutes. Toss in the kale and cook for five minutes, stirring occasionally. Turn off the heat and season with salt and pepper. Crack the eggs into a large bowl and whisk together. Pour the eggs into the skillet. Smooth mixture out with a spatula. Preheat the broiler. Turn the heat back on to medium. Cook for a few minutes, until the edges are cooked but the middle is still runny. Then place the skillet underneath the broiler and cook for a few minutes until the top is golden brown. Be careful not to let it burn. Remove the frittata from the pan and let cool on a plate for a few minutes. Then slice up and serve.