55mPotato Kale Tomato Skillet with Egg Ribbons
Crisp-tender potatoes, kale, and tomatoes make a hearty Mediterranean dinner skillet with thin egg ribbons folded in as an accent.
- Energy
- 427 calories per serving
- Protein
- 12.4 g per serving
- Carbs
- 59.1 g per serving
- Fat
- 17.8 g per serving
- Sodium
- 823 mg per serving
Shopping options
Cook this recipe
- Yukon Gold potatoes-2 lb
- grape tomatoes-20 oz
- kale-8 oz
- large eggs-2 each
- garlic-3 cloves
- water-0.5 cups
- red onion-1 each
- lemon-1 each
- extra-virgin olive oil-0.25 cups
- fine sea salt-1.25 tsp
- dried oregano-1 tsp
- black pepper-0.5 tsp
Prep the vegetables: cut the potatoes, chop the kale, halve the tomatoes, slice the onion, and mince the garlic. Beat the eggs in a bowl with 1/8 teaspoon salt, and keep the lemon zest and juice ready.
Keep fingertips tucked and the knife blade angled away while cutting the vegetables.
Heat 1 teaspoon olive oil in the skillet over medium heat. Add the eggs, tilt into a thin sheet, and cook just until set, 45 to 60 seconds; transfer to the cutting board and slice into thin ribbons.
Cook the egg sheet until fully set before slicing it into ribbons.
Add 3 tablespoons olive oil to the skillet over medium-high heat. Add the potatoes and 1/2 teaspoon salt, spread into an even layer, cook undisturbed for 5 minutes, then turn and brown for 5 minutes more.
Use caution when adding potatoes to hot oil to reduce splatter burns.
Add the water, cover, and cook the potatoes until nearly tender, 8 to 10 minutes. Uncover and cook until the water evaporates and the potato edges look lightly crisp, 2 to 3 minutes.
Lift the lid away from your face and hands so trapped steam can escape safely.
Add the remaining olive oil and the red onion. Cook, stirring often, until the onion softens, about 3 minutes; add the garlic, oregano, black pepper, and remaining salt, then cook until fragrant, about 30 seconds.
Add the kale and grape tomatoes. Cover and cook until the kale wilts and the tomatoes begin to slump, 4 to 5 minutes, stirring once halfway through.
Open the lid carefully when stirring, as steam can burn.
Remove from the heat. Add the lemon zest, lemon juice, and egg ribbons, then fold gently just until combined and keep the ribbons visible.
How did it turn out?
Rating and review tools are unavailable right now.