29 Jul 2010

Rainbow Swiss Chard Potato Frittata

by Colleen Underwood


By Colleen Underwood

5 medium multi-colored potatoes-cut about 1/4 inch (enough to cover the bottom of your dish)

10-15 Rainbow Swiss Chard, leaves rinsed but not dried and stems pulled from leaves. Chop chard and their stems, keep separated

1 large Walla-Walla or sweet onion cut in thick long pieces

10-12  eggs, depending on size of dish and how much swiss chard used

1 cup of shredded cheese any type (I like chedda)

2 + tablespoons of olive oil

Salt & Pepper

chopped herbs  (optional- as the chard does most of the flavoring)

Pre-heat oven to 450

Can be baked or made on stove top (use directions below but cover pan and let cook)

In oven:

Coat bottom of a baking dish with olive oil

Layer the bottom of the dish with potatoes

Cook potatoes for 10-15 min in oven

In the meantime:

Saute onions in olive oil till they start getting soft

Add chard steams and saute for a few minutes

Add wet chard leaves (water will help them wilt quicker w/o over cooking)

cook until leaves are wilted, then take off the heat and set aside

Wisk all of the eggs and add salt and pepper (and herb) to taste

Pull potatoes from oven and top with the Swiss Chard/Onion mix

Add cheese 

Pour eggs over top 

Put in oven for 15-20 minutes. It should get fluffy----watch for over and undercooking!

Let cool for a few minutes, cut and eat.

Makes great leftovers- I prefer it the 2nd day!