1 1/2 pound fingerling or new potatoes, halved or quartered if large
1/4 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 1/2-inch pieces (about 7 cups)
8 large eggs, beaten
4 ounces Manchego, grated (1 cup)
hot sauce, for serving (optional)
Sat fat 12g
How to Make It
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.
Serve the frittata with the potatoes. Drizzle the potatoes with the hot sauce (if desired).