Chard Spanish Omelet

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.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 422
• Protein: 13 g
• Carbs: 17 g
• Fat: 32 g

Ingredients

• 500 g Swiss chard, côte (sans feuille) ( washed, stems and leaves separated )
• 300 g Potato ( peeled and sliced )
• 6 piece Egg ( beaten )
• 1 piece Yellow onion ( thinly sliced )
• 2 piece Garlic ( minced )
• 100 ml Extra virgin olive oil ( for cooking )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground

Instructions

1. Vegetable preparation

   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. Confit the potatoes

   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. Sauté the chard

   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. Tortilla mixture

   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. Cooking and flipping

   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.

Chef's tips

• 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.

Storage

Keeps for 2 days in the fridge. Can be eaten cold as tapas or gently reheated in a pan.