Tortilla de Acelga

By • January 17, 2014 • 0 Comments

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Author Notes: A year ago I spent some time in Argentina with family. On my first day at the beach they took me to their favorite little spot for lunch, Rotimar. We chose from dozens of pastries, baked goods, salads, and more. My favorite thing: Tortilla de Acelga (Swiss Chard Spanish Tortilla). I couldn't get enough of it. Upon my return Texas, I immediately attempted to recreate it. Here's the final and very delicious result. Even if swiss chard isn't your favorite leafy green, this one might just win you over. Rebecca at Salts Kitchen

Serves 8

  • 1 bunch Swiss chard, any color
  • 1 small onion, diced
  • 5 large eggs
  • 4 tablespoons Extra Virgin Olive Oil
  • 1/4-1/2 teaspoons fresh nutmeg, grated
  • 1 pinch salt and pepper
  1. Prepare the chard: Chop off only the very tough ends at the end of the chard. In a pot of boiling water, cook the chard, covered, for about 2-3 minutes. Strain and set aside to cool.
  2. Heat 3 Tablespoons of olive oil in a 9 or 10 inch non-stick skillet. Saute the onion in the olive oil until translucent.
  3. While the onion is cooking, squeeze out any excess water from the Swiss Chard and dice it all, including the stems.
  4. When the onions are cooked, add the chard and saute together until mixed (just 1-2 minutes).
  5. In a mixing bowl, whisk the eggs, nutmeg, salt, and pepper together.
  6. Add the chard/onion mixture to the bowl, mix and let sit for a few minutes.
  7. Wipe out the saute pan and coat with the remaining 1 Tablespoon of olive oil.
  8. Over low-medium heat, pour the egg mixture into the saute pan. Cook over low-medium heat until the tortilla starts getting solid around the edges, but not brown. Now watch carefully and when the center of the tortilla is no longer liquid, you are ready to flip it.
  9. To flip it: Use a flat surface such as a lid or a cutting board that is large enough to cover the skillet, but small enough to handle. Tightly hold the cutting board to the skillet and flip. Then slide the tortilla gently back into the skillet, now upside down.
  10. Cook just for another 3-5 minutes over low heat.
  11. Serve hot, cold, or room temperature with a sprinkle of salt.
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