Chard and Manchego Tortilla with Herb and Olive Salad


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. 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.


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