A practical home-style egg dish from Argentina, chard tortilla bakes wilted chard leaves with egg and kaşar cheese in the oven. Sliceable and served either warm or cold, its low-carb profile fits a ketogenic diet.
Sauté the onion in the olive oil until softened, add the finely chopped chard leaves and cook for 6 minutes until they release their water and wilt.
Whisk the eggs and mix with the kaşar cheese, parmesan cheese, salt and pepper, then fold in the sautéed chard mixture.
Pour the mixture into a greased baking dish and bake in an oven preheated to 190°C for 20 minutes, until the centre sets. Let it rest in the dish for 5 minutes before slicing.
Cook off all the chard's moisture while sautéing it, otherwise the tortilla can turn watery in the oven. Resting it in the dish for 5 minutes before slicing keeps the pieces from falling apart. Allergens: contains egg, milk and dairy.
Spinach can be used instead of chard, giving a softer texture and a milder flavour.
Admin DadaGastro · verified in test kitchenPazı 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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