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!
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
small red onion, thinly sliced into rings
garlic powder (or one fresh clove, minced)
large leaves chard, thinly sliced into strips
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.