Kale and Manchego Frittata With Roasted Potatoes

kale-manchego-frittata-roasted-potatoes
Photo by Christopher Baker
Kale and Manchego Frittata With Roasted Potatoes 3.1 41 5 1
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 592 calories
    • Fat 34 g
    • Sat Fat 12 g
    • Cholesterol 453 mg
    • Sodium 612 mg
    • Protein 28 g
    • Carbohydrate 45 g
    • Sugar 2 g
    • Fiber 5 g
    • Iron 5 mg
    • Calcium 520 mg

Heat oven to 400° F. Toss the potatoes, 3 tablespoons of the oil, and ¼ teaspoon each salt and pepper on 2 rimmed baking sheets. Roast, tossing once, until golden brown and cooked through, 15 to 18 minutes.

Meanwhile, heat the remaining tablespoon of oil in a medium ovenproof nonstick skillet over medium-high heat. Add the onion, garlic, and ¼ teaspoon each salt and pepper and cook, stirring occasionally, until golden brown, 8 to 10 minutes.

Add as much kale to the skillet as will fit. Cook, tossing and adding more kale when there is room, until tender, 5 to 7 minutes. Remove from heat. Stir in the eggs and ¾ cup of the Manchego; top with the remaining ¼ cup of Manchego. Transfer the skillet to oven. Bake until almost set, 6 to 8 minutes. Switch oven to broil and broil until golden brown and set, 1 to 2 minutes.

Ingredients

  1. Check 1 1/2 pound fingerling or new potatoes, halved or quartered if large
  2. Check 1/4 cup olive oil
  3. Check kosher salt and black pepper
  4. Check 1 small onion, chopped
  5. Check 3 cloves garlic, chopped
  6. Check 1 small bunch kale, stems discarded and leaves torn into 1/2-inch pieces (about 7 cups)
  7. Check 8 large eggs, beaten
  8. Check 4 ounces Manchego, grated (1 cup)
  9. Check hot sauce, for serving (optional)

Directions

  1. Heat oven to 400° F. Toss the potatoes, 3 tablespoons of the oil, and ¼ teaspoon each salt and pepper on 2 rimmed baking sheets. Roast, tossing once, until golden brown and cooked through, 15 to 18 minutes.
  2. Meanwhile, heat the remaining tablespoon of oil in a medium ovenproof nonstick skillet over medium-high heat. Add the onion, garlic, and ¼ teaspoon each salt and pepper and cook, stirring occasionally, until golden brown, 8 to 10 minutes.
  3. Add as much kale to the skillet as will fit. Cook, tossing and adding more kale when there is room, until tender, 5 to 7 minutes. Remove from heat. Stir in the eggs and ¾ cup of the Manchego; top with the remaining ¼ cup of Manchego. Transfer the skillet to oven. Bake until almost set, 6 to 8 minutes. Switch oven to broil and broil until golden brown and set, 1 to 2 minutes.
  4. Serve the frittata with the potatoes. Drizzle the potatoes with the hot sauce (if desired).