6 Ribs of Lacinato Kale – Rib removed and leaves thinly sliced
2 Small White Onions – Diced small
2 Small Red Potatoes (~ 1 cup) – Cut in half lengthways and then sliced widthways paper-thin – Store in water if more than 10 mins away from cooking
6 Cloves Garlic – Minced
½ Cup Grape Tomatoes – Halved
10 Small Eggs – Whisked
2 Tbsp 35% Cream
1 tsp Rosemary Leaves – Finely chopped
1 Tbsp Butter
2 Tbsp Olive Oil – (½ tsp for potatoes and 1.5 tbsp for onions)
1 tsp Paprika
Salt & Pepper
1 Tbsp Water
½ Cup Parmesan Cheese – Rasped (Or grated finely)
Pre-heat oven to 375°F on bake. And lightly grease a 9” glass casserole dish.
Prepare ingredients, wash and chop everything up. Have measuring spoons, oils, and spices on hand.
Heat a non-stick frying pan to med-high. Heat 1.5 Tbsp of olive oil (to test if hot enough add a tiny splash of water to see if the oil crackles). Add onions and season with salt and pepper. Turn in the pan a few times to avoid sticking and ensure uniform colour. Fry on med-high until a little brown (no blackening), once a little colour has been achieved reduce the heat to low and let slowly caramelize.
Keep an eye on onions caramelizing, turning now and then. If really dry add a tad more oil.
In another non-stick frying pan heated to medium, add 1Tbsp of butter and ½ tsp of olive oil. Add garlic, potatoes (separate slices, so they can cook evenly), rosemary, paprika and a pinch of salt and pepper. Sauté until potatoes are tender (not mushy but not hard. ~ 5 mins), turning frequently and separating any potato slices that are stuck together. Ensure the pan doesn’t get too dry, add a splash of oil or water if the case.
Once the potatoes are tender, add the tomatoes, sauté for 1 min. Then add kale and 1 Tbsp of water, cover with a lid for 30 seconds. Remove lid and stir with a wooden spoon to fully wilt and coat the kale. Be careful not to break up the potatoes too much. Remove from heat and set aside.
Check on onions – Once a nice caramel colour has been achieved. Remove from heat and set aside.
Beat eggs and cream in a bowl until thoroughly combined and fluid.
Combine vegetable ingredients in a large bowl, fold until ingredients are evenly distributed. Add egg, combine well and quickly. Then add cheese, also combine well and quickly.
Transfer mixture into the casserole dish, scraping the bowl clean with a spatula. The mixture should be about ¾ up the way of the dish to allow for some expansion. If you have too much mixture, add some to a greased ramekin and bake for 10 mins for a smaller snack!
Put the frittata in the oven on the middle rack and bake for 20 mins or until the centre of the frittata has domed or there is a diameter < 1cm of watery mixture in the centre.
Remove from oven, let stand for 5 mins before cutting. Serve and enjoy!