Tortilla Española with Rainbow Chard

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This recipe was inspired by our travels in Spain while I was seeking inspiration for The Forest Feast Mediterranean (see p.156 in the book). The Spanish tortilla is a signature dish found in bars and homes throughout the country. It is often served room temperature as a tapa, which makes it a great menu item for brunch or lunch. Enjoy!

TORTILLA ESPAñOLA with RAINBOW CHARD

(serves 4-6)

3 small red potatoes

1 small red onion

3 T olive oil

2 large rainbow chard leaves (thinly sliced)

6 eggs

salt & pepper

sprinkle of finishing salt (like Maldon salt or similar)

Fry the potatoes & onions with salt & pepper & olive oil on low heat for about 15 min in a 9-in skillet (season skillet well or use non-stick). When the potatoes are fork tender, add the rainbow chard leaves, stir in & cover until wilted (about 2 min). Turn the burner off.

Then beat 6 eggs with a bit if salt & pepper in a mixing bowl and transfer the hot potato mixture to the bowl. Stir. Scrape the skillet to remove any remaining browned bits, then return pan to a low heat. Add 2 T olive oil to coat the pan.

When the pan is hot — add back the egg & potato mixture, cover tightly with a lid & let cook on low for 5-8 min. Using a spatula, check to see if the bottom has browned. When it seems mostly intact, use pot holders & place a large plate on the pan & carefully flip the pan over, transferring the tortilla to the plate, then slide it back into the pan to cook the other side (uncovered) for about 3 min.

Cut into wedges, sprinkle with finishing salt & enjoy hot or at room temp.

xx

Erin