I chopped a little extra chard into thin strips and tossed it with lemon juice and olive oil for a side salad. I suggest using a nonstick pan and a big wide spatula to make the flipping process easier. Enjoy!
Tortilla Espanola with Rainbow Chard
Serves 6 to 8
3 to 5 small red potatoes, thinly sliced into circles
1 small red onion, thinly sliced into rings
3 tablespoons olive oil
1 teaspoon garlic powder (or one fresh clove, minced)
1 teaspoon salt
2 large leaves chard, thinly sliced into strips
6 large eggs, beaten
Salt to taste when serving
Place the potatoes, onions, and oil in a nonstick pan (approximately 10") over medium-high heat. Stir in the garlic powder and salt. Cover with a lid and stir occasionally until potatoes are soft, about 15 minutes. I use a generous amount of oil to ensure it won't stick and that the potatoes get crispy brown, but you could lessen the amount of oil to make it a little lighter if you wish.
Place the shredded chard on top of the potato-onion mixture and cover with a lid until it wilts, about 1 minute.
Pour the beaten eggs evenly over the chard. Cover with a lid and let it cook on medium heat for 5 to 8 minutes, until the eggs are mostly cooked.
Using a wide spatula, free the edges of the tortilla all the way around, then slide the tortilla onto a large plate, trying to keep the entire thing intact. Next, invert the pan over the tortilla on the plate, and using a dishtowel on the bottom of the pan, flip the tortilla back into the pan to cook the other side. Cover and cook for about 3 more minutes, until the eggs are set and cooked through. Serve immediately, with a pinch of salt to taste, and a side salad if you wish.