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Takes: 10 mins preparation + 18 mins cooking
Serves: 2

350g (12oz) medium waxy potatoes, diced
1 tbsp olive oil
175g (6oz) onion, sliced
75g (3oz) kale, shredded
6 medium eggs, beaten
75ml (2 1/4fl oz) milk

1. Boil the potatoes for 8-10 minutes until tender, then drain.
2. Meanwhile, heat the oil in a 24cm frying pan and fry the onion and kale for 7-8 minutes. Add the potatoes.
3. Mix together the eggs, milk and seasoning. Pour into the frying pan and cook gently, covered for 7-8 minutes, finishing under a preheated grill for 1-2 minutes until cooked throughout.

Top tip: Sprinkle with toasted pine nuts and serve either hot or cold with a crisp green salad.

www.discoverkale.co.uk.

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