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.
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.