Serious Eats: Recipes

Dinner Tonight: Potato and Kale Frittata

[Photograph: Nick Kindelsperger]

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.

But I find it's best the next day, straight out of the fridge and covered in salsa.

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.

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