Tortilla de Acelga

By • January 17, 2014 0 Comments

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Author Notes: I spent some time last year in Argentina with family in a sleepy beach-side town. On day 1 in Miramar the family took us to Rotimar, a favorite lunch spot. We chose from dozens of pastries, baked goods, salads, and so much more. My favorite thing: Tortilla de Acelga (Swiss Chard Spanish Tortilla). I couldn't get enough of it. Upon my return to Texas, I immediately recreated the dish. This is the final and most delicious result. Even for the non Swiss Chard lovers out there, this one may 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
  • pinches salt and pepper
  1. Prepare the chard: chop off only the very tough ends and discard. 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.
  3. Saute the onion in the olive oil until translucent.
  4. While the onion is cooking, squeeze out any excess water from the Swiss Chard and dice all of it, including the stems.
  5. When the onions are cooked, add the chard and saute together until mixed (just 1-2 minutes).
  6. In a mixing bowl, whisk the eggs, nutmeg, salt, and pepper together.
  7. Add the chard/onion mixture to the egg mixture, mix and let sit for a few minutes.
  8. Wipe out the saute pan and coat with the remaining 1 Tablespoon of olive oil.
  9. Over low-medium heat, pour the egg mixture into the saute pan. Cook 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.
  10. Flip the tortilla: Use a flat surface such as a saute 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.
  11. Cook just for another 3-5 minutes over low heat.
  12. Serve cold or at room temperature with another sprinkling of salt.

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