Tortilla de acelga – Swiss chard omelette with tomato salad
A thick, moist omelette of Swiss chard with onion, garlic and grated cheese, browned on both sides in the frying pan and served with a simple tomato salad. It is also made with spinach, courgette or sweetcorn.
- 45 minTime
- 38 minHands-on
- 4Portions
- 19 gprotein per portion
- 370kcal per portion
Ingredients for 4 portions
- 800 gSwiss chard
- 1Yellow onion, finely chopped
- 2 clovesGarlic, chopped
- 3 tbspRapeseed oil
- 6Eggs
- 60 gGrated cheese
- to tasteNutmeg
- to tasteSalt
- to tasteBlack pepper
On the side
- 4Tomatoes, sliced
- 1 tbspOlive oil
Method
- Wash the chard well, cut away the thickest stalks and shred the leaves.
- Boil the chard in lightly salted water for 3–4 minutes. Drain in a colander and press out as much water as you can with a spoon.
- Heat a third of the oil in a frying pan of about 24 cm and fry the onion and garlic over a medium heat for 5 minutes until soft. Stir in the chard and fry for 2 more minutes.
- Beat the eggs in a bowl with the grated cheese, salt, pepper and nutmeg. Stir in the vegetables.
- Heat the rest of the oil in the pan, pour in the mixture and cook over a low heat for about 8 minutes, until the edges are set and the underside is golden.
- Meanwhile, lay the tomato slices on a plate, drizzle with the olive oil and season with salt.
- Turn the omelette using a large plate or a lid, slide it back into the pan and cook for 4–5 more minutes, until golden and set all the way through.
- Cut the omelette into wedges and serve with the tomato salad.
