Chard Spanish Omelet
Ingredients
- 500 gSwiss chard, côte (sans feuille) (washed, stems and leaves separated)
- 300 gPotato (peeled and sliced)
- 6 pcEgg (beaten)
- 1 pcYellow onion (thinly sliced)
- 2 pcGarlic (minced)
- 100 mlExtra virgin olive oil (for cooking)
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
Method
A thick, tender omelet where deep green chard meets set eggs. The crust is lightly golden, the center remains soft, and potatoes provide a firm structure.
- 1
Wash the chard. Separate the stems from the leaves. Dice the stems finely and roughly chop the greens. Peel the potatoes and slice them into 3mm rounds.
- 2
Heat olive oil in a pan. Add potatoes and sliced onion. Cook over medium heat: potatoes should become tender under a knife blade without browning.
- 3
Add the chard stems to the pan. When they start to soften, add the greens and minced garlic. Sauté until the leaves wilt and the moisture has evaporated.
- 4
Whisk the eggs in a large bowl with salt and pepper. Drain the vegetables to remove excess oil and submerge them in the eggs. Let rest for 5 minutes so the egg soaks into the ingredients.
- 5
Heat a clean pan with a drizzle of oil. Pour in the mixture. When the edges loosen and the bottom is set, place a plate over the pan. Flip with a swift motion and slide the tortilla back in to cook the other side.
Frequently asked questions
How do you get this dish right?
- Do not overbeat the eggs to avoid incorporating too much air; we want density.
- Letting the vegetables rest in the egg is crucial: that's when flavors fuse.
- If the tortilla doesn't slide, run a spatula around the edges before flipping.
How long does this dish keep?
Keeps for 2 days in the fridge. Can be eaten cold as tapas or gently reheated in a pan.
