Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Chard and Manchego Tortilla with Herb and Olive Salad

Chard and Manchego Tortilla with Herb and Olive Salad: A lovely, cheesy tortilla (otherwise known as a frittata) full of wholesome and iron-rich greens. Great hot or cold.

Chard and Manchego Tortilla with Herb and Olive Salad

A lovely, cheesy tortilla (otherwise known as a frittata) full of wholesome and iron-rich greens. Delicious enjoyed hot or cold.

Serves 4

2 tbsp olive oil, extra to drizzle

400g baby potatoes, thinly sliced

1 small red onion, cut into wedges 

1 garlic clove, finely chopped

200g rainbow chard, trimmed

6 eggs, lightly whisked

¼ cup single cream

1 tbsp lemon rind, finely grated

¼ cup manchego, shaved

Herb & Olive Salad

¹/3 cup parsley leaves, chopped

¹/3 cup coriander leaves

40g green olives, roughly chopped

½ tbsp lemon juice

Heat the oil in a 20cm non-stick frying pan or cast-iron pan over medium heat, add potato and cook for 7 minutes, covered, or until tender. Add onion, garlic and chard and cook for a further 2-3 minutes or until tender. 

Combine eggs, cream, lemon rind, manchego, salt and pepper in a bowl. Pour into the pan and cook for 8-10 minutes, transfer under a pre-heated hot grill and cook for a further 4-5 minutes or until set. 

To make salad, in a bowl combine parsley, coriander, olives, lemon juice and a drizzle of oil. Top the tortilla with the herb salad to serve.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2013. All Rights Reserved

Web Design Sydney