It all started with Kale, I picked up some to go in a pot of slow cooked white beans I was preparing but then forgot to add it in.  So here I was sort of stuck with something that normally all I would do is sauté with a little olive oil and eat.  I dug out one of my trusty vegetarian cookbooks and found a great recipe for Kale and Potato hash.  The end result was a tasty side dish that will definitely get repeat performance in my house.  The next day I found myself with about two cups of leftover hash took one look at it and instantly thought “Frittata”.  The Frittata has tons of flavors coming from the Potato Hash, garlic, red pepper, and cheese. And it's a great creation for this month's Leftover Tuesdays.

Potato, Kale, & Tomato Frittata

Serves 2

• 2 cups of leftover Potato, Kale, & Tomato Hash
• 1 T olive oil
• 2 eggs, beaten
• Salt & pepper to taste
• Pecorino Romano cheese, grated

Preheat oven to 350 degrees.

Heat the olive oil over med-high heat in an 8 inch omelette pan. 

Add the potato hash to the pan and warm through, about 2-3 minutes.  Add in the beaten eggs

Place in a 350 degree oven for about 10-15 minutes until the egg is cooked through and firm.

Remove Frittata from the oven, season with salt, pepper, and grated romano cheese.