Potato and Kale Frittata

Preparation:Pour enough olive oil into a non-stick or cast-iron skillet (whatever you use, it should be ovenproof) so that it generously coats the bottom. Heat the olive oil over medium heat until it shimmers, then add the sliced onions and potato chunks. Cook over medium heat until the onions are golden brown and the potatoes are just cooked through when you pierce them with a fork. Add the chopped kale and cook just until the kale is wilted and bright green.Turn off the heat and season the skillet generously with coarse kosher salt and freshly ground black pepper. Taste a bit of the mixture; it should taste well-seasoned and delicious.In a medium bowl, whisk together the eggs. Pour them directly into the skillet, and smooth out the top a little with a spatula (I usually try to make sure the potatoes/onions/kale are fairly evenly distributed throughout the skillet.)Turn the heat back on to medium, and cook the frittata until the edges are set but the middle is still somewhat runny. Place the pan under the broiler to finish cooking, just until the top is starting to brown a little and the eggs are set.Remove the pan from the oven and let cool a minute or two before you slice it into wedges.