This recipe from the blog Eggs on Sunday starts off with a mound of thinly sliced onions and potatoes that are so comically large, they barely fit in the iron skillet. (It will look ridiculous.) Stirring turns into a messy game of Operation, as the slightest wrong move will send handfuls of onions falling off the side onto the burners.
It's not exactly easy, but it makes sense. A frittata is not a rarefied thing but a simple way to transform some humble ingredients into something filling and flavorful.
Those onions will eventually cook down to a browned base that's slightly sweet and full-flavored, while the potatoes become tender and creamy. The kale here is a perfect accent—something green and slightly crunchy to catch the eye. The whole thing is pulled together with eggs. It'll taste great straight out of the pan (as long as you let cool down for a minute or two). But I find it's best the next day, straight out of the fridge and covered in salsa.
- 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
- 6 eggs
- 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.