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Potato & Kale Frittata

March 29, 2009


If I told you that there was a dish we’ve been eating almost once a week since, oh, December, you’d probably assume that I’d have already posted about it, yes? Sadly, no. I’ve been meaning to — honestly, I have! — but time has slipped away and here we are, almost April, and I’m just getting to it now.


It’s not a fancy dish. It is, however, homey, quick to prepare, inexpensive, supremely satisfying and very delicious. I started making it this past fall, when it became apparent that we were going to be receiving weekly batches of potatoes and onions in our winter CSA share, and I didn’t have a ton of room to keep storing the ever-expanding pile of them. Thursday evenings were our CSA share pick-up night, but they were also busy days for B and I, which meant that by the time we’d picked up the share, gotten home and unloaded it, I was looking for something quick to make that would taste great and be good for lunch the next day, too. As I saw that we’d be getting weekly potatoes and onions, I started making a Spanish-style tortilla — thinly sliced potatoes cooked in olive oil with thin slivers of onions, then bound together with eggs. Thick wedges of the tortilla were fantastic alongside some roasted root vegetables and some sauteed greens all throughout the winter.





Then, sometime in January when I really began craving greens, I began adding chopped kale to the potato and onion mixture, wilting it briefly before I added the beaten eggs and finished cooking the tortilla. I also started cutting the potatoes into chunks instead of thin slices. And, this is the version that’s stuck. Potatoes and kale are one of my favorite vegetable combinations; combined with the eggs and baked….well, you just can’t get much better than that. Thick wedges are fantastic warm or at room temperature (though since the weather’s been cold, warm has been the way to go.)

An authentic Spanish tortilla starts with a nonstick skillet coated with a generous amount of olive oil (this doesn’t really phase me, but if it does you, never fear — much of it is left in the skillet after the tortilla is done cooking). The potatoes and onions are cooked, then mixed into beaten eggs, and the whole thing is poured back into the skillet. It cooks on one side, then it’s flipped over to finish cooking on the other side in the same skillet, so both surfaces are browned. Most of the time I’m too lazy to do this part, so I just cook the egg mixture on the stovetop until it’s set around the edges and still a little runny in the middle, then finish it under the broiler.  This nuance in cooking technique makes my version more like an Italian frittata than a tortilla.




I’ll actually be a little bit sad when the warmer weather rolls around, because I know my days of potatoes and kale together are drawing to a close until next fall…not that sad, though. 🙂 I’m looking forward to warmer spring weather — just means I’ll relish our last few wedges.


Potato & Kale Frittata

view printable recipe

extra-virgin olive oil
about 5 small or 4 medium potatoes, any variety will do, cut into roughly 3/4-inch cubes
1 large onion, halved pole-to-pole and cut into julienne strips (with the grain)
2 cups of kale, stalks removed and leaves torn into bite-size pieces
6-8 eggs (I prefer 8, but have gotten by just fine with 6 when I’ve had to)
kosher salt
freshly ground black pepper

Pour enough olive oil into a non-stick or cast-iron skillet (whatever you use, it should be ovenproof) so that it generously coats the bottom. Heat the olive oil over medium heat until it shimmers, then add the sliced onions and potato chunks. Cook over medium heat until the onions are golden brown and the potatoes are just cooked through when you pierce them with a fork. Add the chopped kale and cook just until the kale is wilted and bright green.

Turn off the heat and season the skillet generously with coarse kosher salt and freshly ground black pepper. Taste a bit of the mixture; it should taste well-seasoned and delicious.

In a medium bowl, whisk together the eggs. Pour them directly into the skillet, and smooth out the top a little with a spatula (I usually try to make sure the potatoes/onions/kale are fairly evenly distributed throughout the skillet.)

Turn the heat back on to medium, and cook the frittata until the edges are set but the middle is still somewhat runny. Place the pan under the broiler to finish cooking, just until the top is starting to brown a little and the eggs are set.

Remove the pan from the oven and let cool a minute or two before you slice it into wedges.

Serves 4 to 6.

24 Comments leave one →
  1. March 29, 2009 8:21 pm

    fabulous combination!!

  2. March 29, 2009 9:08 pm

    Amy: This looks delicious! A great take on eggs (on Sunday, no less!). Oh, and I heart purple potatoes too.

  3. March 30, 2009 12:04 am

    Purple potatoes are the best! This looks fantastic. I’ve only made a frittata once and I think I screwed it up – but how bad can it turn out if you use PURPLE POTATOES?! 🙂 Yum, lady!

  4. March 30, 2009 1:45 am

    Great post Amy! Frittatas SEEM like they are a lot more work than they really are, and they are truly laughably cheap to make.

    That’s my definition of a perfect meal.

    Casual Kitchen

  5. March 30, 2009 4:16 am

    Looks great – love the colors! I totally relate to the once-a-week CSA dish that never made it onto the blog. I’ve got one of those myself… may just have to wait until next winter! 🙂

  6. March 30, 2009 9:39 am

    As a TCU Alum…I heart purple potatoes too!

  7. March 30, 2009 10:35 am

    Mmmm! I make something like this too, and this time of year I like to throw in some green garlic.

  8. March 30, 2009 10:53 am

    Now that looks absolutely wonderful. I love eggs with vegetables….

  9. March 30, 2009 12:07 pm

    This looks like the perfect breakfast! I make something similar for myself, but instead of kale and onions with the potato and eggs I use tomato, bacon, avocado and tons of cheese!
    PS i really want to try purple potatoes now haha

  10. March 31, 2009 5:18 am

    Great opening picture! I’ve been braising kale all winter and I am a bit surprised but I am still not sick of it. This looks like the perfect busy weeknight meal – with plenty of leftovers to pack for lunch the next day!

  11. March 31, 2009 8:34 am

    Purple potatoes are just so much fun, aren’t they? I often wonder why they sell any other kind… :o)

  12. Sarah permalink
    March 31, 2009 10:48 am

    I love everything you make-it’s all so inspiring. I try to eat locally and unrefined as well, typically I read a website and feel more discouraged then when I began. Everything feels like a ‘no’, or at best, a compromise. But I go to the farmers market with your recipes swimming in my head, remembering the various ways you used my locally available produce. Thanks for warming my wintered food passion. We’ll be making this frittata this Sunday morning.

  13. March 31, 2009 12:33 pm

    Yum! This frittata looks delicious!! I love the different types of potatoes, and I’m a huge fan of kale. No wonder you eat this at least once a week. I might just have to start that tradition as well!!

  14. March 31, 2009 9:58 pm

    Thanks for tomorrow’s dinner. I love pasta but having it 24/7 as winter comfort food means I have no faith that spring will come.

  15. March 31, 2009 11:35 pm

    Kale and potatoes are one of my fav combos too. (I especially like mashed red potatoes with garlicky sauteed kale mixed in.) This frittata sounds like it could be a new favorite around here. I’m definitely putting this on the menu!

  16. parkert78 permalink
    April 1, 2009 8:41 am

    I really cold eat frittatas once a week also. They are so light and packed with great veggies, especially this one.

  17. April 2, 2009 1:30 pm

    I made this for breakfast this morning. It was really yummy! I had problems with the potatoes sticking to my pan pretty badly, but it tasted great anyway. I added some crumbled Italian chicken sausage to the mix and look forward to creating new variations in the future. Thanks for a great idea!

  18. April 3, 2009 10:11 am

    This is a beautiful frittata! I’ve been on a frittata kick for a while now too. I love your multicolored potatoes though…I found it was also a great use for, of all things, celeriac:

  19. April 10, 2009 11:43 am

    Ooo this looks delicious! I have some potatoes and gai lan to use up so maybe I’ll try this out!

  20. June 8, 2010 9:54 am

    Great recipe for us potatoe lovers. Try adding some bacon bits to the mix, it really wakes up the flavor. Thanks for sharing!

  21. May 30, 2011 2:41 am

    this dish sure looks yummy. plus, it is very easy to make.

  22. Erina permalink
    July 9, 2011 3:07 pm

    Looks delicious!

    This morning I made a Kale, Sausage, and Gruyere Frittata that was pretty dang tasty if you want to check it out. Adding potatoes would be a nice addition though.

    Great blog!

  23. May 23, 2012 10:04 pm

    Great way to get those greens in!

  24. April 3, 2015 4:35 am

    very nice post!!!

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