Kale and manchego frittata with potatoes recipe

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  • Yield: 4 Servings
  • Total Time: 35 Minutes

Ingredients

  • 1½ pounds fingerling or new potatoes, halved
  • ¼ cup olive oil
  • Kosher salt and black pepper
  • 1 small onion, chopped
  • 3 cloves garlic, chopped
  • 1 small bunch kale, stems discarded and leaves torn into ½-inch pieces (about 7 cups)
  • 8 large eggs, beaten
  • 4 ounces Manchego, grated (1 cup)
How to Make It
  1. Toss the potatoes, 3 tablespoons of the oil, and ¼ teaspoon each salt and pepper on 2 rimmed baking sheets. Roast at 400°F, tossing once, for 15 to 18 minutes.
  2. Cook the onion, garlic, and ¼ teaspoon each salt and pepper in the remaining tablespoon of oil in an ovenproof skillet over medium-high heat until golden. Add the kale; cook until tender. Remove from heat; stir in the eggs and ¾ cup of the cheese. Top with the remaining cheese. Transfer to oven.
  3. Bake until almost set, 6 to 8 minutes. Broil for 1 to 2 minutes. Serve with the potatoes.
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