Boil potatoes until soft.

Heat oil in skillet, add onion and 3 cloves of garlic, add ground beef, salt, pepper, paprika and brown. Once browned add 1/2 jar of BWF fire roasted peppers pasta sauce. Simmer for a few minutes.

Add butter to potatoes and mash. Shape into 4 balls. Flatten a bit and make a well.
Fill each well using ½ a cup of mozzarella and spoon meat on top. Use the remaining ½ cup of mozzarella to top the meat.

Bake at 350 degrees for 10 minutes until cheese melts.

Heat the oil in a medium saucepan over medium heat. When hot, add the onions and salt.

Cook until soft and translucent, 5 to 7 minutes. Stir in the garlic and cherry tomatoes and cook until the tomatoes start to break down and sizzle, about 5 minutes more.

Stir in the crushed tomatoes, turn the heat down to medium-low, and simmer, stirring occasionally, while you prepare the frittata.

Turn the broiler to high. Heat the oil in an oven-safe 8-inch skillet with curved sides over medium heat. When hot, add the onions and cook until soft, about 5 minutes.

Fold in the kale and sprinkle with sea salt. Cook until the kale is reduced, 3 to 5 minutes.

Add the butter and stir until melted. Fold in the eggs, stirring and folding until the kale is well-distributed.

As the frittata cooks, sweep a silicone spatula along the edges to keep the frittata from sticking. After 2 minutes, sprinkle the Parmesan over the top.

When all but the very center of the frittata is set up, place the skillet under the broiler for 1 to 2 minutes. Being careful of the hot handle, remove the frittata from the oven.

Top with the pasta sauce and mozzarella. If desired, sprinkle with more sea salt.

Place under the broiler until the mozzarella is melted and bubbly, about 2 minutes more.

Scatter the basil over the top and sprinkle with pepper if desired. Slice and serve immediately.