Potato Kale Tomato Skillet with Egg Ribbons

Ingredients

• 2 Pound Yukon Gold potatoes, scrubbed and cut into 1/2-inch wedges - 2 pounds (about 6 medium), Scrubbed and cut into 1/2-inch wedges; about 6 medium potatoes.
• 8 Ounce kale, tough stems removed and leaves chopped - 8 ounces (1 large bunch), Tough stems removed and leaves chopped; about 1 large bunch.
• 20 Ounce grape tomatoes, halved - 20 ounces (2 pints), About 2 pints.
• 1 Each red onion, thinly sliced - 1 medium (about 8 ounces), Medium onion, about 8 ounces.
• 3 Count garlic, minced - 3 cloves (about 1 tablespoon), About 1 tablespoon minced garlic.
• 0.25 Cup extra-virgin olive oil - 1/4 cup (4 tablespoons), Total amount used in divided portions: 1 teaspoon, 3 tablespoons, and the remaining oil.
• 2 Each large eggs, beaten - 2 (large eggs), Beaten and cooked into a thin sheet, then sliced into ribbons.
• 1 Each lemon, zested and juiced - 1 medium (about 3 tablespoons juice), Medium lemon, yielding about 3 tablespoons juice; zest and juice are used at the end.
• 1 Teaspoon dried oregano - 1 teaspoon (1 g), About 1 g.
• 1.25 Teaspoon fine sea salt - 1 1/4 teaspoons (7 g), About 7 g total, divided among the egg and skillet seasoning steps.
• 0.5 Teaspoon black pepper - 1/2 teaspoon (1 g), About 1 g.
• 0.5 Cup water - 1/2 cup (120 ml), About 120 ml.

Instructions

1. Prep the vegetables and eggs

   1. *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.

2. Cook and slice the egg ribbons

   2. 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.

3. Brown the potatoes

   3. 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.

4. Steam until nearly tender

   4. 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.

5. Sauté the aromatics

   5. 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.

6. Wilt the kale and soften the tomatoes

   6. 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.

7. Fold in lemon and egg ribbons

   7. Remove from the heat. Add the lemon zest, lemon juice, and egg ribbons, then *fold gently* just until combined and *keep the ribbons visible*.