Potato, Chard & Spring Onion Spanish Tortilla

A classic Spanish dish (Frittata) that uses a good portion of the potatoes and the leafy greens.

Serves: | Cooking Time:

Fresh Ingredients: 

  • 600g Potatoes (peeled and thinly sliced)
  • Chard Bunch (stalks chopped, leaves shredded)
  • Spring Onions
  • 6 Eggs

Pantry Staples: 

  • Olive oil
  • Salt
  • Pepper

Instructions:

  1. Heat a generous amount of oil in a non-stick frying pan. Add the sliced potatoes and chard stalks. Cook over medium heat, stirring occasionally, until potatoes are tender but not falling apart (about 10–15 mins).
  2. Add the shredded chard leaves and spring onions to the pan; cook until wilted.
  3. Beat the 6 eggs in a large bowl with salt and pepper.
  4. Scoop the potato/green mixture out of the oil and into the bowl with the eggs. Mix gently.
  5. Pour the mixture back into the frying pan. Cook on medium-low heat until the bottom is set and golden (about 5-8 mins).
  6. Place a plate over the pan and carefully flip the tortilla onto the plate, then slide it back into the pan to cook the other side (or finish it under the grill/broiler).
  7. Serve warm or cold with a side salad (using remaining lettuce/cucumber).

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