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Potato Frittata with Linguica and Kale

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Convection Steam Bake

Not only do foods cooked in a steam oven have wonderful flavor and texture, but using the features in your steam oven can simplify food preparation.

Steam Oven potato frittata with kale and linguica
Steam Oven Potato Frittata with Kale and Linguica

Frittatas are not only a perfect choice for a light, nourishing meal, but they also offer a delightful taste when served warm or at room temperature. In this recipe, we leverage the convenience of a steam oven in the Steam mode to par-cook the potatoes and blanch the kale. This method not only simplifies the preparation process but also enhances the flavor of the potatoes, which retain their natural taste when steamed. Moreover, blanching vegetables in steam is a breeze compared to the hassle of dealing with pans of boiling water. The Portuguese Linguica sausage, seasoned with smoked paprika, adds a unique flavor that pairs exceptionally well with the potatoes and kale. However, feel free to use any sausage of your preference.


3 medium-sized yellow potatoes, diced into 1/2" cubes

2 cups kale, coarse stems removed, sliced into thin ribbons

2 tbsp olive oil

1 shallot, sliced

3 cloves garlic, sliced

1/4 tsp dried oregano

1/2 Linguica sausage (mild or hot) cut in half lengthwise and chopped into thin slices

10 eggs, beaten

1/2 cup shredded sharp cheddar cheese


Heat the oven in the Steam mode to 212 F.

Place the prepped potatoes in the perforated pan and steam for 15 minutes until just tender.

Set the potatoes aside to cool, add the kale to the perforated pan, and blanch for 1 minute. Remove the kale from the oven and rinse under cold water. Squeeze the moisture from the kale and pat it dry.

Change the oven mode to the Combination Convection Steam Mode 325 F. If your oven has variable humidity options, choose 30%.

Next, it's time to prepare the filling. Heat a medium-sized oven-proof skillet over moderate heat. Add the oil, shallots, and garlic, and cook gently for a minute or two until softened. Then, add the potatoes and oregano, stirring well to coat them with the oil. Season with salt and pepper to taste. Cook the potatoes for a few minutes, then stir in the linguica and kale. Be careful not to let the shallots or garlic burn. Cook for three to four minutes, ensuring the flavors are well combined.

Once the pan is removed from the heat, the beaten eggs are added, and the frittata is topped with the shredded cheese. This mixture is then placed in the oven to bake for 25 - 30 minutes until it sets into a mouthwatering frittata. The anticipation of the delicious outcome is sure to make your taste buds tingle.

Serves 4

If you prefer not to bake the frittata in a skillet, don't worry. The recipe offers flexibility, allowing you to bake it in an oven-safe casserole or pie dish. This adaptability ensures that you can enjoy the frittata in a way that suits your cooking style and equipment.

Potato Frittata with Kale and Linguica
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