Potato, Kale And Pecorino Frittata

• 2 tablespoons olive oil, divided
• 10 ounces white potatoes, cubed
• Salt and pepper to taste
• 1 clove garlic, minced
• 2 cups kale, leaves stripped from stems and coarsely chopped
• 1 teaspoon Dijon mustard
• 10 large eggs, beaten
• 1/2 cup shredded Pecorino-Romano cheese

1. Preheat oven to 400 degrees F.
2. Heat 1 tablespoon of the oil over medium heat in a 10-inch ovenproof and nonstick skillet. Add the potatoes, season with a pinch of salt and pepper, and saute until golden brown and tender, about 10 minutes. Remove potatoes and set aside.
3. Add the remaining 1 tablespoon oil to the skillet and add the garlic and kale and season with a pinch of salt and pepper. Saute until kale is wilted, about 5 minutes. Add potatoes and mustard; stir to combine. Stir in beaten eggs and cheese. Place the skillet in the oven. Bake for 20 minutes or until the eggs are cooked through and a toothpick inserted in the center comes out clean.
4. Once the frittata is finished, run a knife around the edge of the skillet and gently slide the frittata onto a carving board or serving plate. Garnish with additional pecorino cheese if desired. Slice and serve.

olive oil, white potatoes, salt, clove garlic, kale, mustard, eggs, pecorinoromano cheese

Taken from www.allrecipes.com/recipe/242261/potato-kale-and-pecorino-frittata/ (may not work)