Recipe: Tortilla Espanola with Rainbow Chard

Recipe: Tortilla Espanola with Rainbow Chard

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Erin Gleeson
May 10, 2015
(Image credit: Erin Gleeson)
(Image credit: Erin Gleeson)

This week at The Forest Feast, I needed to use up some chard from the nearby farmers market, so I cooked up a big skillet tortilla Espanola. This dish is usually made with just potatoes and onions, but I like to add some greens — it becomes almost like a crustless quiche. The addition of the colorful chard lightens the dish a bit, but is still quite filling. I like that this meal is made in a single pan and works well for breakfast, lunch, or dinner!

(Image credit: Erin Gleeson)
(Image credit: Erin Gleeson)
(Image credit: Erin Gleeson)
(Image credit: Erin Gleeson)
(Image credit: Erin Gleeson)
(Image credit: Erin Gleeson)

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!

(Image credit: Erin Gleeson)

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.

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