It’s been a while since I blogged any recipes – or anything at all really – but this morning’s creation has me thinking about getting back in the game. We had our first frost the other night and our vegetable garden is on its last legs. Yesterday, Bernie pulled in the remainder of the tomatoes and peppers. The kale is almost ready to be cut down.
First frosts are always followed by chilly mornings and an unrelenting yen for warm, savory meals. Today, a frittata was the perfect solution. Bernie wanted latkes, but I didn’t want to put in the work. By making a crusty base layer of shredded potato for my frittata, we both got what we wanted.
Kale & Tomato Frittata
2-3 Yukon Gold Potatoes
4 Ribs of Kale, chopped
1 Ripe Tomato, sliced thin
1 Small Yellow Onion, sliced thin
1 Shallot, sliced thin
5-6 Eggs, beaten
1 tbsp milk
1 Sprig of Rosemary, minced
2 Sprigs of Fresh Thyme
1/2 tsp Cayenne Pepper
1/2 tsp Salt
1/2 tsp Black Pepper
2 tbsp Extra Virgin Olive Oil
2 tbsp Breadcrumbs
Salt & Pepper to taste
Preheat the oven to 350-degrees.
1. Using a grater or food processor, shred the potatoes. Then, wring them dry with paper towels. Mix the potatoes with 1/4 tsp. salt, and cayenne pepper.
2. In a cast iron skillet, over medium heat, heat up 1 tbsp of olive oil. Once the oil is warm, saute onions and shallots until they begin to soften. Set aside in a medium sized mixing bowl.
3. Heat another 1/2 tbsp of olive oil to the pan and heat until a droplet of water sizzles when added to the pan. Add the shredded potatoes, spreading them around the bottom of the pan and a little up the sides so that they form an even layer. The potatoes should begin to brown on the bottom. Reduce the heat to med-low and let the potatoes continue to cook while you prepare the filling.
4. Add eggs, milk, kale, rosemary, thyme, 1/4 tsp. salt., and black pepper to the bowl with the shallots and onions. Combine the mixture until everything is evenly distributed.
5. Add the egg and kale mixture to the pan, which should have some nicely crusting potatoes in it. Top the frittata with sliced tomatoes, pressing them down into the mixture a bit. Then sprinkle with breadcrumbs so the top is just coated, and drizzle with the remaining olive oil.
6. Place the pan into the oven at 350-degrees for 6-7 minutes, until the egg is cooked and the edges begin to brown and pull away from the pan. Then switch the oven to broil on high for another 5-10 minutes until the crumbs on the tomatoes begin to brown.
7. Remove from the oven and allow to cool for a moment. Serve as it is, or sprinkle with a little Parmesan cheese. Salt & pepper to taste!
The sweetness of the tomatoes was a perfect balance for the bitter savory of the kale. The kale that pokes through the egg and tomato has a nice crisp to it that adds a layer of texture you wouldn’t normally find in a frittata. The egg held everything together nicely, and this frittata is wonderful because it isn’t too heavy (we could add goat cheese to it, but that’s a whole ‘nother story). The potato crust on the bottom added a little more substance to the dish and really satisfied that potato pancake craving!