Spanish Style Tortilla with Chard and Squidgy Onions
Eat with the Season *
Sign up to my newsletter for recipe know how *
Eat with the Season * Sign up to my newsletter for recipe know how *
Tortilla with summer chard.
Tortilla is a Spanish recipe that needs no introduction. Simple to make and enjoyable to eat it’s especially welcome in warmer months when eating outside and picnics in the park are all the rage again.
There is an ongoing onion debate in Spain about whether a tortilla should include soft squidgy onions or simply, as tradition and hardcore purists scream - just eggs and potatoes. Look away if you can’t get your head around the twist because I’ve chopped all the summer chard and added - onion - to offer a new dimension to the original (that I absolutely LOVE, by the way) but in truth, can’t always replicate because English potatoes don’t have the same sweet, melt-in-the-mouth softness - a hallmark of Spanish potatoes that are sliced, sautéd and submerged in olive oil for making the Spanish original.
Enough for 8
2 large potatoes peeled and sliced
1 onion, finely chopped
½ bunch of chard, washed and chopped (you could also use fresh spinach)
8 large eggs, beaten
Olive oil
Salt
1 x Medium size frying pan 28cm
Heat 2TBSP olive oil in the pan and add the sliced potatoes.
Cook the potatoes on low to medium heat as you want them to be soft without too much colour. When they are cooked and starting to break up, pour everything out of the frying pan and into a bowl. You will come back to them in a moment.
There should be enough residual olive oil in the pan to sauté the onions (if not add another tablespoon or two) and throw in a good pinch of salt. When the onions are soft (squish a piece between finger and thumb to see) add the chopped chard and sauté until it begins to wilt mixing in with the onions as you go.
To the onion and chard, add the cooked potatoes followed by the eight lightly beaten eggs. Add another good pinch of salt and cook the tortilla gently until the sides are set. Let this happen slowly, you don’t want a burnt bottom. Once the sides are set you can either be brave and slide the tortilla out onto a plate, top with another dinner plate, flip over and slide gently back into the pan. Or, if you don’t feel confident to do that, finish the cooking in a warm oven at 160c. It shouldn’t take more than about fifteen minutes from that point.
Tortilla is delicious served warm or equally tasty cold and packed as part of a picnic lunch.