RAINBOW CHARD & POTATO FRITTATA
- whenincalabria
- Sep 5, 2016
- 5 min read
Delicious, flavourful and satisfying, and the perfect playground for colourful Rainbow Chard.
Rainbow chard has a hypnotizing effect on me - when I spot it, I feel an irresistible urge to add it in my shopping basket. I just adore its vibrantly coloured stems and lush dark green leaves. Nature is so beautiful, and especially fruits and vegetables.
Fortunately, my family is used to it. They've seen vegetables in vases, used as table centerpieces, like Roman artichokes, for example, while eating artichoke risotto. I guess that makes me sound really weird... or over the top... or perhaps just in love with nature's beauty - but then, after all, we also feast with our eyes...
But just look at them; aren't they absolutely stunning? I think they deserve to be cherished.
I think I know what it is. As a child (and perhaps nothing has changed over the years), I was mesmerized by colorful pencils and crayons, especially arranged in a rainbow pattern. To me, these stems are very similar: they are like veggie crayons, waiting for me to be creative with them - see below my SWISS CHARD CAKE - yes, I know, hopelessly lost! Aren't you at least a little tempted? Not at all? Well, in this case, I will definitely not come to play with you! ;-)
Anyway, moving on... after a long and delicious, yet equally meat-heavy, Big Green Egg weekend, we desperately needed some vegetables. It was the perfect opportunity to use the Swiss chard from my latest rainbow shopping spree.
While searching for a way to use some ingredients I already had at home, I found a recipe on finecooking. The family absolutely loved it!
Unfortunately, the vibrant colors of the stems faded a bit in the finished dish; nevertheless, the chard added a wonderful aroma and texture. With the addition of potatoes in the frittata and a green salad on the side, it made for a hearty and satisfying meal that was truly delicious.
And the most exciting part, I got to play with the chard too! More rainbow chard colouring coming soon! :-)
How to prepare:
RAINBOW CHARD & POTATO FRITTATA
Colourful, delicious, and satisfying, and the perfect playground for Rainbow Chard.
Recipe adapted from: Rainbow Chard-Potato Frittata, from finecookingblog
INGREDIENTS:
Serves 6
500 g Swiss rainbow chard
2 tablespoons extra virgin olive oil
1 pili pili or dried chili
½ - 1 teaspoon rosemary, finely chopped
500 g potatoes, peeled and coarsely grated
3 small shallots, finely diced
Fine sea salt
Freshly ground black pepper
1 large garlic clove, minced or finely chopped
10 large eggs
¾ cup of freshly grated Parmigiano Reggiano
DIRECTIONS:
Gather all the ingredients
Prepare the ingredients: Rinse the chard, then separate the stems from the leaves. Cut the stems into pieces, approximately ½ to 1 cm in size, and roughly chop the leaves. Peel the potatoes and grate them on the coarse side of a box grater. Finely dice the onion. Mince the garlic.
Infuse the oil with chilli and rosemary: Warm ½ to 1 tablespoon of oil in a large, 30 cm/12-inch oven-safe nonstick pan over medium-high heat. Add 1 pili pili or chili and allow it to infuse. Add ½ to 1 teaspoon of finely chopped rosemary. Cook and stir until fragrant, about 10 seconds. Remove the pili pili.
Add the chard stems, potatoes, onion, and seasoning: Add the chopped chard stems, grated potatoes, and 3 finely diced shallots, along with ¾ teaspoon salt and ¼ teaspoon freshly ground black pepper. Cook over medium-high heat, stirring occasionally, until browned in spots and the stems begin to soften, about 7 minutes.
Add the garlic and chard leaves: Add 1 minced garlic clove, stir well, and cook for another minute. Pile the chopped chard leaves on top and allow them to wilt into the potato-chard mix.
Beat the eggs with the Parmesan: In the meantime, lightly beat 10 eggs in a medium bowl. Season with salt and pepper, then stir in 3/4 cup freshly grated Parmesan.
Mix the potato-chard mix with the eggs: transfer the potato-chard mix to the bowls with the eggs and mix thoroughly.
Cook until set: Drizzle some olive oil into the pan, then return the mixture, levelling the top. Leave to cook on low heat until the egg is nearly set all the way through, about 15-20 minutes. Meanwhile, preheat the grill to 200°C / 400°F.
Finish the frittata under the grill: Place the frittata under the grill until the eggs are fully set and the top is golden brown.
Serve: Allow the frittata to cool and set slightly before serving. Pairs well with a green salad on the side.
TEXT-ONLY RECIPE
RAINBOW CHARD & POTATO FRITTATA
Colourful, delicious, satisfying, and the perfect playground for Rainbow Chard.
Recipe adapted from: Rainbow Chard-Potato Frittata, from finecookingblog
INGREDIENTS:
Serves 6
500 g Swiss rainbow chard
2 tablespoons extra virgin olive oil
1 pili pili or dried chili
½ - 1 teaspoon rosemary, finely chopped
500 g potatoes, peeled and coarsely grated
3 small shallots, finely diced
Fine sea salt
Freshly ground black pepper
1 large garlic clove, minced or finely chopped
10 large eggs
¾ cup of freshly grated Parmigiano Reggiano
DIRECTIONS:
Gather all the ingredients
Prepare the ingredients: Rinse the chard, then separate the stems from the leaves. Cut the stems into pieces, approximately ½ to 1 cm in size, and roughly chop the leaves. Peel the potatoes and grate them on the coarse side of a box grater. Finely dice the onion. Mince the garlic.
Infuse the oil with chili and rosemary: Warm ½ to 1 tablespoon of oil in a large, 30 cm/12-inch oven-safe nonstick pan over medium-high heat. Add 1 pili pili or chili and allow it to infuse. Add ½ to 1 teaspoon of finely chopped rosemary. Cook and stir until fragrant, about 10 seconds. Remove the pili pili.
Add the chard stems, potatoes, onion, and seasoning: Add the chopped chard stems, grated potatoes, and 3 finely diced shallots, along with ¾ teaspoon salt and ¼ teaspoon freshly ground black pepper. Cook over medium-high heat, stirring occasionally, until browned in spots and the stems begin to soften, about 7 minutes.
Add the garlic and chard leaves: Add 1 minced garlic clove, stir well, and cook for another minute. Pile the chopped chard leaves on top and allow them to wilt into the potato-chard mix.
Beat the eggs with the Parmesan: In the meantime, lightly beat 10 eggs in a medium bowl. Season with salt and pepper, then stir in 3/4 cup freshly grated Parmesan.
Mix the potato-chard mix with the eggs: transfer the potato-chard mix to the bowls with the eggs and mix thoroughly.
Cook until set: Drizzle some olive oil into the pan, then return the mixture, levelling the top. Leave to cook on low heat until the egg is nearly set all the way through, about 15-20 minutes. Meanwhile, preheat the grill to 200°C / 400°F.
Finish the frittata under the grill: Place the frittata under the grill until the eggs are fully set and the top is golden brown.
Serve: Allow the frittata to cool and set slightly before serving. Pairs well with a green salad on the side.
Commentaires