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Potato, Chard Spanish​ Tortilla

Servings 4 to 6

Ingredients
  

  • 6 tbs olive oil for the fry pan divided
  • 12 large eggs
  • 1 large leek white and light green parts, sliced thin
  • 2 yukon potatoes peeled and sliced into ¼-inch slices
  • ½ cup chopped herbs I use dill and chives
  • 10 swiss chard leaves julienne
  • 1 ½ tsp kosher salt divided
  • pepper

Instructions
 

  • Beat eggs in a large bowl, set aside.
  • In a large fry pan (cast iron is preferable), add some of the oil, add leeks and chard, sprinkle with some of the salt, sauté until wilted, remove from pan, let cook and drain excess water (don’t squeeze out).
  • Add more oil to pan, add the potatoes, they will not all fit in one layer. Sprinkle with a little more salt, cook on med-low until golden, shuffle the potatoes around so that other pieces are now touching the surface of the pan, continue cooking until the potatoes are mostly cooked through. 
  • Add the chard and leeks back to the pan.
  • Add herbs to the eggs.  Add additional salt and pepper.
  • Pour eggs over the vegetables in the pan, shake the pan to distribute.  Cook on medium-high for about 5-7 minutes so that a bottom crust is formed, then drop the temp to med-low for about 20 minutes.  Trace a spatula around the perimeter of the pan a few times during the cooking process to make sure the sides don’t stick.  When the tortilla lookes like it is about 75% done, turn the oven to broiler and adjust the rack to the second from the top position.  Broil the tortilla for about 5 minutes or until the top and center is cooked through.