The herbaceous and slightly bitter kale, chorizos and Spanish smoked paprika give this frittata a savory spin. Side it with a green salad for a light lunch or dinner or as a new version of the egg and ham sandwich. An enticing recipe!
Yield: 4 servings
Time: 30 minutes
Ingredients:
- 3 Tbps of olive oil
- 2 cups (135 g) coarsely chopped kale
- 1/2 tsp Spanish paprika (pimentón)
- 1 cup (140 g) chorizo, cut into small dice
- 1 medium onion, thinly sliced
- 2 garlic cloves, finely minced
- 8 large eggs
- 1/4 cup (60 ml) whole milk
- 1 Tbsp all-purpose flour
- 3 Tbsp extra-virgin olive oil
- salt and fresh pepper to taste
Preparation:
In a large skillet, heat 1 tablespoons of olive oil over medium heat. Add the chorizo and onions and cook, stirring frequently, until the chorizo is browned on the edges and the onions are tender. Add the garlic and cook for 1 minute longer. Let the mixture cool a bit.
Heat the oven to 350°F/175°C.
In a bowl mix the milk, flour and the Spanish paprika Whisk in the eggs, salt, and a generous sprinkle of pepper. Combine with the chorizo, onions, kale mixture.
In the skillet, add the remaining 2 tablespoons olive oil and return it to medium heat. When the oil is hot, add the egg-kale mixture making sure that kale and chorizo are evenly distributed in the pan. Reduce the heat to low and cook until the eggs begin to set on the edges of the pan, about 8 minutes
Remove the pan from the oven and run a rubber spatula around the sides of the pan to loosen the frittata. Slip it out of the pan and onto a cutting board. Let the frittata cool for at least 10 minutes before cutting. Serve at room temperature with a green salad.
