The thrifty and homely cook in me was able to create two dishes with the Swiss Red Chard.
Today this Tortilla, yesterday it was a vegan Tart.
I like this kind of dish, its almost one pot throw all the ingredients in and let it do its work and its done. Its also very good to eat warm on the plate with knife and fork, or cold for a picnic or finger buffet as it holds well. I also like how the red chard stems studs the tortilla. There's quite a bit left over, so we will both be lunching on it tomorrow.
I am sharing this with The Veg Box hosted by The Spicy Pear and Citrus Spice U.K This months theme is onions.
Swiss Red Chard Tortilla
Serves 6 - 8 depending on appetite and cut slices
Ingredients4 - 6 medium potatoes, thinly sliced (preferably with a mandolin) and parboiled. Drain and set aside to cool.
4 tablespoons olive oil
1 medium onion, slicedSalt and pepper to taste
4 large Swiss Red Chard leaves, roughly chopped including the stalks
6 eggs, beaten
Heat 2 tablespoons oil in a frying pan measuring about 9 inches with high sides. Saute the onion and cook until soften, then add in the chopped Swiss chard stems and saute slowly until soft. Then stir in the roughly chopped leafy part of the chard and cook until wilted. Then carefully stir in the cooked potatoes. Season with salt and pepper.
Gently pour in the beaten eggs, reduce the heat and allow to set. When it appears set and no longer soft in the middle. Cover the frying pan with a large plate or lid and invert the potato tortilla over onto the plate or lid. Then gently slide the upturned potato tortilla back into the frying pan. Increase the heat and cook the tortilla for a few more minutes until set and golden.
Transfer the tortilla onto a large serving plate and serve slices either warm or at room temperature. Based on this recipe.