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Rainbow Chard Spanish Tortilla
Category: Appetizer - (574)
Origin: Spain
Source: SSD
Don't toss those stems! Rainbow chard is sold in bunches with a mix of yellow, pink, and pale green stems that add a pop of color, a bit of crunch, and an extra dose of fiber. Servings: 6
Ingredients:
1 bunch rainbow chard (8 oz.)
5 large eggs
4 large egg whites
½ teaspoon salt
½ teaspoon ground pepper
12 ounces Yukon Gold potatoes, cut into 1/4-inch-thick slices
2 tablespoons olive oil, divided
½ cup chopped onion
6 cloves garlic, minced
3 tablespoons grated Manchego cheese
5 large eggs
4 large egg whites
½ teaspoon salt
½ teaspoon ground pepper
12 ounces Yukon Gold potatoes, cut into 1/4-inch-thick slices
2 tablespoons olive oil, divided
½ cup chopped onion
6 cloves garlic, minced
3 tablespoons grated Manchego cheese
Preparation:
Preheat oven to 350 degrees F.
Fold chard leaves in half along stems; run a knife alongside the stems to remove the leaves. Chop the stems. Stack the leaves and coarsely chop. Set both aside separately.
Whisk together eggs, egg whites, salt, and pepper in a medium bowl; set aside.
Place potatoes in a large pot and add 1 cup water. Bring to a boil. Cover, reduce heat to low, and simmer until the potatoes are tender when pierced with a fork, 5 to 10 minutes. Drain.
Heat 1 Tbsp. oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add half of the potatoes to the pan; cook until browned, 2 to 3 minutes per side. Transfer to a large bowl. Repeat with the remaining potatoes.
Heat the remaining 1 Tbsp. oil in the pan. Add the chard stems, onion, and garlic. Cook, stirring, until tender, 4 to 6 minutes. Stir in the chard greens; cook until wilted, 1 to 2 minutes. Transfer to the bowl with the potatoes. Cook, crumbling with a spoon, until cooked through, 3 to 5 minutes. Transfer to the bowl with the potato mixture and toss gently to combine.
Spoon the potato into the skillet. Pour the egg mixture over the top and sprinkle with cheese. Bake until the top is lightly browned and the center is set, about 25 minutes. Let cool for 15 minutes. Place a large plate on top of the pan. Protecting your hands with oven mitts, grasp both the pan and the plate together and invert, so that the tortilla falls onto the plate. Slide the tortilla onto a large cutting board; cut into 6 wedges to serve.
Fold chard leaves in half along stems; run a knife alongside the stems to remove the leaves. Chop the stems. Stack the leaves and coarsely chop. Set both aside separately.
Whisk together eggs, egg whites, salt, and pepper in a medium bowl; set aside.
Place potatoes in a large pot and add 1 cup water. Bring to a boil. Cover, reduce heat to low, and simmer until the potatoes are tender when pierced with a fork, 5 to 10 minutes. Drain.
Heat 1 Tbsp. oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add half of the potatoes to the pan; cook until browned, 2 to 3 minutes per side. Transfer to a large bowl. Repeat with the remaining potatoes.
Heat the remaining 1 Tbsp. oil in the pan. Add the chard stems, onion, and garlic. Cook, stirring, until tender, 4 to 6 minutes. Stir in the chard greens; cook until wilted, 1 to 2 minutes. Transfer to the bowl with the potatoes. Cook, crumbling with a spoon, until cooked through, 3 to 5 minutes. Transfer to the bowl with the potato mixture and toss gently to combine.
Spoon the potato into the skillet. Pour the egg mixture over the top and sprinkle with cheese. Bake until the top is lightly browned and the center is set, about 25 minutes. Let cool for 15 minutes. Place a large plate on top of the pan. Protecting your hands with oven mitts, grasp both the pan and the plate together and invert, so that the tortilla falls onto the plate. Slide the tortilla onto a large cutting board; cut into 6 wedges to serve.
Nutrition Values:
Serving Size 1 wedge
Calories 201
% Daily Value *
Total Carbohydrate 15g 5%
Dietary Fiber 2g 6%
Total Sugars 1g
Protein 12g 24%
Total Fat 11g 14%
Saturated Fat 3g 15%
Cholesterol 163mg 54%
Vitamin A 2577IU 52%
Vitamin C 13mg 15%
Folate 28mcg 7%
Sodium 433mg 19%
Calcium 54mg 4%
Iron 2mg 9%
Magnesium 40mg 10%
Potassium 578mg 12%
Calories 201
% Daily Value *
Total Carbohydrate 15g 5%
Dietary Fiber 2g 6%
Total Sugars 1g
Protein 12g 24%
Total Fat 11g 14%
Saturated Fat 3g 15%
Cholesterol 163mg 54%
Vitamin A 2577IU 52%
Vitamin C 13mg 15%
Folate 28mcg 7%
Sodium 433mg 19%
Calcium 54mg 4%
Iron 2mg 9%
Magnesium 40mg 10%
Potassium 578mg 12%
