There is an important distinction in my house about two types of egg dish that I usually lump in the same group – tortilla versus frittata.
I concede that the tortilla is slightly different than the way I do my frittatas (fry and then under the grill), but they’re very similar and both delicious. For the sake of harmony, I don’t call anything I make tortilla, even when I’ve only used potato and onion.
As with many of these types of food, the best thing is that you can use whatever veg you have in the fridge – egg is the only vital ingredient. Also, this can be breakfast, lunch or dinner – not like the very breakfast focused versions of other egg meals (in my opinion – I guess really you can eat whatever you want whenever you want).
Kale and potato frittata with cheddar cheese
- 4 eggs
- 3-4 medium potatoes
- Handful of kale
- 1 shallot
- 1 clove garlic
- 1 dl grated cheddar
- Slice up potatoes and shallow fry until soft
- Toss in finely chopped shallots and garlic
- Turn the girl on high
- Chop the kale and toss in the pan together with everything else
- Beat the eggs and pour into the pan
- Cook on medium to low until some bubbles form and the edges are cooked
- Put grated cheese on top and then put under the grill
- Take out when cheese is bubbling and browned
- Eat on its own or serve with salad