Kale & Potato Frittata

Method

1. 1

   Step 1

   Heat the oven to 180 °C (160 °C fan) with a shelf in the middle.

2. 2

   Step 2

   Rinse the kale under cool running water, rubbing the leaves gently, then drain and pat dry thoroughly with a clean towel. Strip the leaves from the stems, finely chop the tender stems and roughly chop the leaves into 2 cm pieces.

3. 3

   Step 3

   Cut the potatoes into 1 cm cubes. Heat 3 tablespoons of oil in the pan over medium heat, add the potatoes and onion with a pinch of salt and stir to coat. Cover and cook for 12–15 minutes, stirring every few minutes, until the potatoes are completely tender when pierced with a knife and golden in places.

   Tip: Make sure the potatoes are fully tender before the eggs go in — they won’t soften further in the short bake.

4. 4

   Step 4

   Uncover, add the garlic and kale stems and cook for 2 minutes. Add the kale leaves and cook, stirring, for 2–3 minutes more until wilted and deep green. Spread the vegetables evenly over the base of the pan.

5. 5

   Step 5

   Meanwhile, beat the eggs in a large bowl with salt and pepper until smooth.

6. 6

   Step 6

   Drizzle the remaining tablespoon of oil around the edge of the pan, then pour the eggs evenly over the vegetables. Gently shake the pan or nudge the vegetables with the spatula so the egg settles all through. Cook over medium-low heat, without stirring, for 3–4 minutes, until the edges are set and the base is lightly golden.

7. 7

   Step 7

   Transfer the pan to the oven and bake for 12–15 minutes, until the top is puffed and lightly golden and the centre no longer wobbles; a knife inserted in the middle should come out with no liquid egg on it.

   Tip: If you use a food thermometer, egg dishes should reach 71 °C in the centre.

8. 8

   Step 8

   Using oven gloves — the handle will be very hot — take the pan out and let the frittata rest for 5 minutes. Run the spatula around the edge, slide the frittata onto a board and cut it into wedges.

Cooking tips

• Dry the kale well: water left on the leaves makes the frittata soggy.
• Keep the heat moderate on the stove so the base turns golden, not dark, before it goes into the oven.
• Use all the tender kale stems: finely chopped, they cook with the potatoes and nothing from the bag goes to waste.

Storage & leftovers

Let leftover frittata cool, then refrigerate it, covered, within 2 hours of cooking and eat within 3–4 days. Eat it cold, or reheat slices in the oven at 180 °C for about 10 minutes, or in the microwave, until steaming hot throughout.