Rainbow Swiss Chard Spanish Tortilla with Fresh Salsa
This recipe was inspired by our family trip to Spain. We fell in love with this Spanish classic and enjoyed it quite often. With the beautiful harvest on the farm, it was definitely one to share and enjoy with my farm family. My version has a farm to table twist made with so much of our delicious farm harvest. It features our rainbow Swiss chard, garlic, onions, yellow and purple potatoes served with a fresh tomato salsa. Its absolutely delicious and a farm favourite. If you can’t find purple potatoes, use all yellow. I topped it with traditional Spanish manchego cheese but any cheese can be used, Feta, white cheddar, gruyere, or even blue cheese.
Enjoy xo
Rainbow Swiss Chard Spanish Tortilla with Fresh Salsa
This recipe was inspired by our family trip to Spain. We fell in love with this Spanish classic and enjoyed it quite often. With the beautiful harvest on the farm, it was definitely one to share and enjoy with my farm family. My version has a farm to table twist made with so much of our delicious farm harvest. It features our rainbow Swiss chard, garlic, onions, yellow and purple potatoes served with a fresh tomato salsa. Its absolutely delicious and a farm favourite. If you can't find purple potatoes, use all yellow. I topped it with traditional Spanish manchego cheese but any cheese can be used, Feta, white cheddar, gruyere, or even blue cheese.Enjoy xo
Materials
- 5 tbsp of olive oil
- 1 medium cooking onion finely diced
- 2 clove garlic minced
- 1 bunch Rainbow Chard 5-6 leaves with stems rainbow Swiss chard, thinly sliced, separation the stems from the leaves
- 5 medium yellow potatoes or mixture of purple if you have. scrubbed and skin left on, cut in 1/4 inch thick rounds
- 10 large eggs beaten
- 1 tsp salt
- 1/2 tsp fresh ground pepper
- 1/4 cup grated Spanish manchego cheese
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Fresh Salsa
- 2 roma tomatoes small diced
- 1/4 cup sweet onion finely diced
- 1/3 cup fresh cilantro leaves finely chopped
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1/2 tsp salt
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Instructions
- To make Tortilla, preheat oven to 375 F. In a 9 inch round cast iron skillet or oven safe pan, heat 4 tbsp of olive oil over medium heat. Fry potato rounds until slightly soft and golden, about 1-2 minutes per side. Do not over crowd pan, cook in two or three batches. Remove and place on plate lined with paper towel. Keep skillet on medium heat and add remaining tablespoon of oil. Add onions, garlic and stems of chard. Sauté for 1-2 minutes until soft and translucent. Add chard leaves and sauté for another minute. Layer Swiss chard mixture and potatoes in skillet, ensure the layers are even. Season beaten eggs with salt and pepper and pot over potatoes and chard. Sprinkle top with manchego Cheese and bake in oven for 25 minutes or until egg has cooked and firm. Remove from oven and let stand until you make the salsa.
- To make salsa, mix all ingredients together.
- Gently and carefully turn tortilla over onto a serving platter by placing the platter on top of skillet and flipping skillet over.
- Serve with fresh salsa
Posted in Main Course
