Friday, April 26, 2013

Posted from HuffingtonPost.com


Potato and Kale Frittata



Potato and Kale Frittatal
Provided by:  
 total  prep 
 
Inspired by the Spanish tortilla, an egg and potato
cake that's a regular at tapas bars, but turned off
by the shenanigans involved in cooking it the classic
way (sliding it out of the pan, flipping it over and
sliding it back into the pan to finish cooking), I
applied Italian frittata methodology to the ingredients
(no flipping involved) to make it a lot easier, added
some kale for color and vitamins, then finished
it off with a little cheese because, let's be honest,
a little cheese makes most things even better.

Ingredients

  • 3 tablespoons olive oil
  • 1 pound boiling potatoes, peeled and cubed into 
  •       1/2-inch pieces
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 pound kale, chopped, including ribs and 
  •       some stems
  • 1/2 to 1 cup water
  • 6 large eggs
  • 1/4 cup milk
  • 1/2 cup grated Parmesan cheese

Directions

  • Preheat broiler.
  • Heat oil in a heavy ovenproof 10-inch skillet 
  • (preferably cast-iron; not non-stick) over
  •  moderately high heat until shimmering and 
  • stir in potatoes with ½ teaspoon salt. Reduce 
  • heat to moderately low and cook, covered, stirring
  •  and turning occasionally, until tender, about 10
  •  minutes. Transfer potatoes with a slotted spoon
  •  to a bowl.
  • Add onion with a ¼ teaspoon salt to skillet and 
  • cook, covered, over moderate heat, stirring
  •  occasionally, until softened, about 5 minutes.
  •  Add garlic and cook, stirring, 1 minute.
  • Add ½ cup water, then add kale by handfuls, cooking 
  • each handful, covered, until slightly wilted, about 1
  •  minute,before adding next. When all kale is added,
  •  continue to cook, covered, until tender, about 5 
  • minutes. (Check occasionally to make sure water 
  • has not completely evaporated and add just enough 
  • additional, if necessary, to keep kale from burning.)
  • Stir in potatoes and season mixture with salt and
  • pepper.Whisk eggs well with milk, ¼ teaspoon salt
  • and ¼ teaspoon pepper and pour over vegetables.
  •  Cook, lifting up cooked egg around edge to let
  •  uncooked egg flow underneath, for 2 minutes.
  •  Reduce heat to low and cook, covered, until 
  • set 1-inch from edge (center will still be loose),
  •  4 to 5 minutes. Remove lid. Sprinkle cheese 
  • evenly over frittata and broil,  5 to 6 inches from
  •  heat, until center of frittata is set, 2 to 4 minutes.

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