Close
Prep Time:1 hrAdditional Time:40 minsTotal Time:1 hr 40 minsServings:6Yield:6 wedgesJump to Nutrition Facts
Prep Time:1 hrAdditional Time:40 minsTotal Time:1 hr 40 minsServings:6Yield:6 wedges
Prep Time:1 hr
Prep Time:
1 hr
Additional Time:40 mins
Additional Time:
40 mins
Total Time:1 hr 40 mins
Total Time:
1 hr 40 mins
Servings:6
Servings:
6
Yield:6 wedges
Yield:
6 wedges
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1bunchrainbow chard (8 oz.)5large eggs4large egg whites½teaspoonsalt½teaspoonground pepper12ouncesYukon Gold potatoes, cut into 1/4-inch-thick slices2tablespoonsolive oil, divided½cupchopped onion6clovesgarlic, minced2ouncesfresh chorizo sausage3tablespoonsgrated Manchego cheese
Cook Mode(Keep screen awake)
Ingredients
1bunchrainbow chard (8 oz.)
5large eggs
4large egg whites
½teaspoonsalt
½teaspoonground pepper
12ouncesYukon Gold potatoes, cut into 1/4-inch-thick slices
2tablespoonsolive oil, divided
½cupchopped onion
6clovesgarlic, minced
2ouncesfresh chorizo sausage
3tablespoonsgrated Manchego cheese
DirectionsPreheat oven to 350 degrees F.Fold chard leaves in half along stems; run a knife alongside the stems to remove the leaves. Chop the stems. Stack the leaves and coarsely chop. Set both aside separately.Whisk together eggs, egg whites, salt, and pepper in a medium bowl; set aside.Place potatoes in a large pot and add 1 cup water. Bring to a boil. Cover, reduce heat to low, and simmer until the potatoes are tender when pierced with a fork, 5 to 10 minutes. Drain.Heat 1 Tbsp. oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add half of the potatoes to the pan; cook until browned, 2 to 3 minutes per side. Transfer to a large bowl. Repeat with the remaining potatoes.Heat the remaining 1 Tbsp. oil in the pan. Add the chard stems, onion, and garlic. Cook, stirring, until tender, 4 to 6 minutes. Stir in the chard greens; cook until wilted, 1 to 2 minutes. Transfer to the bowl with the potatoes. Add chorizo to the pan; cook, crumbling with a spoon, until cooked through, 3 to 5 minutes. Transfer the chorizo to the bowl with the potato mixture and toss gently to combine.Spoon the potato-chorizo mixture into the skillet. Pour the egg mixture over the top and sprinkle with cheese. Bake until the top is lightly browned and the center is set, about 25 minutes. Let cool for 15 minutes. Place a large plate on top of the pan. Protecting your hands with oven mitts, grasp both the pan and the plate together and invert, so that the tortilla falls onto the plate. Slide the tortilla onto a large cutting board; cut into 6 wedges to serve.Originally appeared: Diabetic Living Magazine, Spring 2019
Directions
Preheat oven to 350 degrees F.Fold chard leaves in half along stems; run a knife alongside the stems to remove the leaves. Chop the stems. Stack the leaves and coarsely chop. Set both aside separately.Whisk together eggs, egg whites, salt, and pepper in a medium bowl; set aside.Place potatoes in a large pot and add 1 cup water. Bring to a boil. Cover, reduce heat to low, and simmer until the potatoes are tender when pierced with a fork, 5 to 10 minutes. Drain.Heat 1 Tbsp. oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add half of the potatoes to the pan; cook until browned, 2 to 3 minutes per side. Transfer to a large bowl. Repeat with the remaining potatoes.Heat the remaining 1 Tbsp. oil in the pan. Add the chard stems, onion, and garlic. Cook, stirring, until tender, 4 to 6 minutes. Stir in the chard greens; cook until wilted, 1 to 2 minutes. Transfer to the bowl with the potatoes. Add chorizo to the pan; cook, crumbling with a spoon, until cooked through, 3 to 5 minutes. Transfer the chorizo to the bowl with the potato mixture and toss gently to combine.Spoon the potato-chorizo mixture into the skillet. Pour the egg mixture over the top and sprinkle with cheese. Bake until the top is lightly browned and the center is set, about 25 minutes. Let cool for 15 minutes. Place a large plate on top of the pan. Protecting your hands with oven mitts, grasp both the pan and the plate together and invert, so that the tortilla falls onto the plate. Slide the tortilla onto a large cutting board; cut into 6 wedges to serve.
Preheat oven to 350 degrees F.
Fold chard leaves in half along stems; run a knife alongside the stems to remove the leaves. Chop the stems. Stack the leaves and coarsely chop. Set both aside separately.
Whisk together eggs, egg whites, salt, and pepper in a medium bowl; set aside.
Place potatoes in a large pot and add 1 cup water. Bring to a boil. Cover, reduce heat to low, and simmer until the potatoes are tender when pierced with a fork, 5 to 10 minutes. Drain.
Heat 1 Tbsp. oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add half of the potatoes to the pan; cook until browned, 2 to 3 minutes per side. Transfer to a large bowl. Repeat with the remaining potatoes.
Heat the remaining 1 Tbsp. oil in the pan. Add the chard stems, onion, and garlic. Cook, stirring, until tender, 4 to 6 minutes. Stir in the chard greens; cook until wilted, 1 to 2 minutes. Transfer to the bowl with the potatoes. Add chorizo to the pan; cook, crumbling with a spoon, until cooked through, 3 to 5 minutes. Transfer the chorizo to the bowl with the potato mixture and toss gently to combine.
Spoon the potato-chorizo mixture into the skillet. Pour the egg mixture over the top and sprinkle with cheese. Bake until the top is lightly browned and the center is set, about 25 minutes. Let cool for 15 minutes. Place a large plate on top of the pan. Protecting your hands with oven mitts, grasp both the pan and the plate together and invert, so that the tortilla falls onto the plate. Slide the tortilla onto a large cutting board; cut into 6 wedges to serve.
Originally appeared: Diabetic Living Magazine, Spring 2019
Rate ItPrint
Nutrition Facts(per serving)201Calories11gFat15gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
