I didn’t cook a single thing over the weekend (gasp!), but I ate very well and even visited a few new places. After chowing down on leftovers all week long, it was a welcome treat. Here are some of the culinary highlights:
- Pad thai with prawns from Pineapple Thai in Cupertino
- U-pick strawberries from Crystal Bay Farm in Watsonville – If you’re a fan of small family farms, take a trip to this hidden gem and check out the garden. Purchase whatever’s in season and plate it for lunch or dinner.
- Vietnamese egg rolls and grilled whole catfish from Anh Hong Restaurant in San Jose
- Cacio e pepe and margherita pizza from Tartine Manufactory in San Francisco – The sourdough crust is amazing!
- Padang sauce noodles from Warung Siska in Redwood City
All this to say, I’m sharing a recipe for kale and potato frittata that I tackled a while ago. It’s the perfect dish to whip up when you’re hungry and tired. Serve the kale and potato frittata with fresh fruit and crusty bread for a satisfying meal any time of the day.
Recipe adapted from feedfeed.
Kale and Potato Frittata
Makes 1 9" frittata
Ingredients
- 1 head garlic
- 2 tablespoons olive oil, divided
- ¾ pound fingerling potatoes, sliced into ¼" discs
- 1 teaspoon kosher salt, plus more, to taste
- 1 tablespoon unsalted butter
- 3 green onions, thinly sliced
- ½ pound kale, ribs removed and roughly chopped
- 5 large eggs
- 1 tablespoon half-and-half
- 1 tablespoon chopped fresh dill
- freshly ground black pepper, to taste
- 3 ounces white cheddar cheese, cut into ½" pieces (see notes)
Instructions
- Preheat oven to 400 degrees.
- Cut about ¼ inch off the top of the head of garlic. Place garlic on a piece of foil, drizzle with 1 tablespoon olive oil and fold to enclose. Bake for 1 hour and then remove from the oven. When cool enough to handle, squeeze out roasted garlic and transfer to a small bowl.
- Place potatoes in a medium pot and fill with enough cold water to cover by 1 inch. Bring to a boil over high heat. Add 1 teaspoon salt, reduce heat to medium-low and simmer until potatoes are just tender, 5-6 minutes. Drain and set aside.
- Heat butter and remaining 1 tablespoon olive oil in a 9" oven-safe fry pan over medium-high heat. Add prepared potatoes and cook, stirring occasionally, until lightly browned, about 8 minutes. Add green onions and cook, stirring occasionally, until softened, about 3 minutes. Add kale and cook until just barely wilted, about 2 minutes.
- In a large bowl, whisk together eggs, half-and-half and dill. Season with salt and pepper.
- Add egg mixture to fry pan and cook, without stirring, for 2 minutes. Sprinkle cheddar cheese and 6 roasted garlic cloves on top.
- Bake for 10-12 minutes until slightly puffed and golden.
- Remove from the oven. Cut into wedges and serve warm.
Notes
I used Kerrygold Dubliner® Cheese.
