One of Argentina’s easy home-style egg dishes, this tortilla is made by baking sautéed chard leaves with eggs and kashar cheese. It is low in carbohydrates and suitable for a ketogenic diet. Serve it hot or cold, cut into slices.
Sauté the onion in olive oil until softened. Add the finely chopped chard leaves and cook for 6 minutes, until they release their liquid and soften.
Beat the eggs and mix with the kashar cheese, Parmesan, salt and black pepper. Fold in the sautéed chard mixture.
Pour the mixture into a greased baking dish and bake in an oven preheated to 190°C / 375°F for 20 minutes, until the center is set. Let it rest in the dish for 5 minutes before slicing.
Cook the chard until all its liquid has evaporated; otherwise, the tortilla may become watery in the oven. Let it rest in the dish for 5 minutes before slicing so the pieces hold together. Allergens: contains eggs and milk (dairy).
Pazı bulamadığım günlerde ıspanakla da denedim, tortilla biraz daha yumuşak kaldı ama tadı yine harika oldu; kahvaltıda soğuk dilimler hâlinde götürmek de çok pratik, ofise bile götürebiliyorum.
Dondurucuya uygun olduğu için iki katı yaptım, dilimleri tek tek streç filme sarıp dondurdum; buzdolabında çözüp fırında 10 dakika ısıtınca ilk günkü gibi lezzetli çıktı.
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