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Caramelized Onion, Potato, and Kale Stovetop Frittata

19 Nov

When thinking about what to make for dinner, I decided I wanted to make use of at least two CSA ingredients.  I figured a frittata was an easy way to throw a few things together, and settled on using caramelized onion, potato, and red Russian kale, all from the CSA.  The eggs were also from the CSA.

This was one of the better frittatas I’ve had.  The potatoes created a bit of structure – something like a bottom crust, while the sweet caramelized onion and slightly bitter kale balanced against each other wonderfully.  The hint of heat from the paprika rounded the whole thing out.  Zak seemed a little dubious when I told him my dinner plans, but he ended up going back for seconds.  This was equally delicious as cold leftovers, so even if you’re cooking for one, I recommend making a large batch.

Caramelized Onion, Potato, and Kale Stovetop Frittata

1/2 tbs. butter

2 tbs. extra virgin olive oil, divided

1 medium onion, sliced 1/8″ thick

2 small boiling potatoes, sliced 1/8″ thick

3 1/2 cups red Russian kale, sliced into ribbons

3 whole eggs plus 1 egg white

Pinch baking soda

Large pinch paprika

Kosher salt and freshly cracked black pepper

In a 10″ cast iron skillet, heat butter and 1 tbs. of olive oil over medium-low heat.  Season with salt and pepper.  Cook, stirring frequently, for about 45 minutes or until caramelized.

Meanwhile, beat together eggs with baking soda, half and half, and paprika.

Add potatoes and raise heat to medium.  If necessary, add more olive oil.  Season with salt and pepper.  Stirring frequently, cook 5-6 minutes until potatoes are transparent and tender.  Spread into an even layer.

Add kale and cover.  Add remaining tbs. olive oil and cook, covered, 4-5 minutes until wilted.

Add egg, swirling pan so the eggs are in an even layer.  Cook until top is just set, covering if necessary, about 8-10 minutes.

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