Oven-Baked Chard and Potato Tortilla

A juicy tortilla made from waxy potatoes, chard and onions, bound with eggs and finished in the oven. It is inexpensive, filling, and goes well with a salad, whether served warm or cold.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 600 g waxy potatoes
• 400 g chard
• 1 pc onion
• 1 pc garlic clove
• 6 pc eggs
• 2 tbsp olive oil
• 1 tsp sweet paprika powder
• salt
• black pepper
• pinch nutmeg

Method

1. Peel the potatoes, cut them into slices about 5 mm thick, and cook them in salted water for 7 minutes until al dente. Drain and let them drain well.
2. Wash the chard, cut the stems into 1 cm wide pieces, and roughly chop the leaves. Finely dice the onion and garlic.
3. Heat the olive oil in an ovenproof pan. Fry the onion and chard stems in it for 4 minutes, then add the garlic and fry for 1 minute more.
4. Add the chard leaves and let them wilt for 2 minutes.
5. Whisk the eggs with paprika powder, salt, pepper and a pinch of nutmeg. Spread the potatoes and chard evenly in the pan and pour the egg mixture over them.
6. Let the tortilla set over medium heat for 4 minutes, then finish cooking in the preheated oven at 200 °C, top and bottom heat, for about 10 minutes, until the surface is set.
7. Take the tortilla out of the oven, let it rest for 5 minutes, cut into pieces and serve.