2 medium Yukon Gold potatoes, peeled and cut into 1" pieces
1 teaspoon kosher salt, plus more, to taste
2 tablespoons olive oil, divided
½ pound sweet Italian sausage, removed from its casing
½ pound red kale, ribs removed and roughly chopped
8 large eggs
½ cup whole milk
freshly ground black pepper, to taste
¼ teaspoon dried chili flakes
¼ cup grated Manchego cheese, plus more for serving
Instructions
Preheat oven to 350 degrees.
Place potatoes in a medium pot and fill with enough cold water to cover by 1 inch. Bring to a boil over high heat. Add 1 teaspoon salt, reduce heat to medium-low and simmer until potatoes are just tender, 5-6 minutes. Drain and set aside.
Heat 1 tablespoon olive oil in a 9" oven-safe fry pan over medium-high heat. Add sausage and brown, breaking it into bite-size pieces with a spoon. Once sausage is browned, remove from pan and transfer to a medium bowl. Add kale and cook until just barely wilted, about 2 minutes. Transfer to bowl with sausage.
In a large bowl, whisk together eggs and milk. Season with salt and pepper.
Heat remaining 1 tablespoon olive oil in the fry pan over medium-high heat. Add egg mixture and arrange the prepared potatoes, sausage and kale on top. Sprinkle on the chili flakes and Manchego cheese. Cook, without stirring, for 4 minutes.
Bake for 15-18 minutes until slightly puffed and golden.
Remove from the oven and top with additional Manchego cheese. Cut into wedges and serve warm.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/kale-and-sausage-frittata/