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2 potatoes (waxy), boiled and peeled
10 eggs
2 T all-purpose flour
1 bunch kale, steamed or sauteed in olive oil
1 tsp salt
2 T olive oil
2 T grated Pecorino cheese
Pinch of paprika (semi-sweet)

Whisk the eggs very well, making sure they are thoroughly blended. Whisk in the flour and salt.
Heat up the olive oil in a medium sized saute pan and then add the potatoes, coating with the oil, and letting them brown a bit if you would like. Add the kale to the pan and then pour in the beaten eggs. You want the heat to be high at first to set the eggs, but then turn it down low, so that the whole omelet cooks through, without burning the bottom.
Sprinkle on the Pecorino cheese and paprika, and then cover the pan, letting the omelet cook through, all the way to the center, about 20 minutes.
When the frittata is cooked through, invert it onto a plate (watch the demo online).

Serves 8, and goes well with a green salad on the side.