This week at The Forest Feast, I needed to use up some chard from the nearby farmer's market, so I cooked up a big skillet Tortilla Espanola. This dish is usually made with just potatoes and onions, but I like to add some greens — it becomes almost like a crustless quiche. The addition of the colorful chard lightens the dish a bit, but is still quite filling. I like that this meal is made in a single pan and works well for breakfast, lunch or dinner!
Servings:6 | Calories:244 | Total Fat:12g | Chol:186mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 12g
Sat Fat 3g
Total Carb 25g
40% Red potatoes
25% Olive oil
4% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
3-5 small red potatoes, thinly sliced into circles 1 red onion, thinly sliced into rings 3 tablespoons olive oil 1 teaspoon garlic powder (or one fresh clove, minced) 1 teaspoon salt 2 large leaves of chard, thinly sliced into strips 6 large eggs, beaten Salt to taste when serving
Directions : View recipe directions on thekitchn.com