2 hours ago
Tuesday, December 3, 2013
Sometimes you make something out of nothing and it just turns out great.
This was the case here.
I decided on a Tortilla Espanola for dinner, a simple Spanish omelet (though the flipping is anything but simple!) made w/ potatoes and onions fried in a ton of oil.
But I had one sweet potato, so decided to swap that for the white potatoes.
I also had some kale on the counter from the garden, and a lonely Italian sausage link.
I rethought the whole dinner and came up with this instead, and the whole tortilla flipping thing stresses me out anyway.
This was a home run. I had to hurry and write it down so I would remember how to make it again!
Not really sure if this is a tortilla anymore, you can call it a frittata now, but I am just calling it a pie.
Delicious served warm or at room temperature.
Sweet Potato, Sausage & Kale Pie: YUM
1 sweet potato, peeled and sliced into thin slices
1 large yellow onion, sliced thin
1-2 good quality Italian sausage links, casings removed and crumbled
bunch of fresh spinach or kale, washed and stems removed
sea salt & pepper
1 tsp cumin (don't skip this spice)
1/2 cup of heavy cream (or half and half)
1/2 cup of good quality crumbled feta cheese
olive oil and butter for the pan
Preheat the oven to 350F.
In a heavy, oven proof skillet, heat about 4 tbsp of olive oil and cook the sweet potato slices on medium heat for about 8 minutes, moving them around so they don't stick.
Add some more oil to the pan and add the onions, cook another 5 minutes or so, until the onions are soft (the sweet potatoes will finish cooking in the oven).
Remove the potatoes and onions to a large bowl and season with sea salt & pepper.
Add some more oil to the skillet and cook the crumbled sausage for about 5 minutes, until all the pink is gone. Add in the kale and cook with the sausage another minute, just until wilted.
Add to the bowl with the potatoes and onion and mix together.
In a separate bowl, whisk the cream & cumin with the eggs and add in the feta cheese.
Liberally butter a 9" oven proof skillet or pie dish.
Pour the potato sausage kale onion mixture into the prepared pie dish or skillet.
Pour the egg and cheese mixture over the contents and let settle a minute.
Bake for 30-35 minutes until golden. Let rest 5 minutes, then run a spatula around the edges of the pie so it loosens a bit.
Slice and serve right out of the skillet.
No flipping needed.