Green Tortilla Española
Chef Georgette Farkas, Culinary Ambassador at Great Performances, shares this recipe she developed for Great Performances’ Culinary Egg-Venture, a cooking class taught by Chef Georgette.
You’ll want to bookmark this recipe! It’s easy and versatile - almost any of your CSA greens are perfect for this recipe.
Green tortilla Española
Created and developed by Chef Georgette Farkas for Great Performances
Servings: 4
I only hope my Spanish friends won’t be scandalized by my calling this a Tortilla Española without a single potato in sight. I crave greens and cook with them at every turn. While this recipe calls for chard, you could use kale or even collards; they will simply need to be cooked longer. I’ve also made this dish with thinly sliced small zucchini and roasted pencil asparagus. The tortilla is wonderful served room temperature or hot, and I would gladly eat it for breakfast, lunch, or dinner.
You’ll notice I’ve had you remove the chard stems; but don’t discard them. They are wonderful pickled and tossed into a salad.
Ingredients:
1/4 cup olive oil
1 medium onion (approx. 8 ounces), thinly sliced
1 sprig fresh thyme (or 1 tsp dried)
1 clove garlic, peeled and minced
2 bunches Swiss chard (approx. 12 ounces), stemmed, leaves thinly sliced
1 teaspoon lemon zest
1 tablespoon lemon juice
6 large eggs
¼ cup grated Parmesan cheese
Salt and pepper to taste
Preparation:
In a medium skillet over medium heat, add onion and thyme. Cook while stirring until soft and translucent, approximately three minutes. Add garlic and Swiss chard. Season with salt and pepper, tossing occasionally until chard is tender, approximately 5 minutes.
Transfer chard mixture to a colander and squeeze out as much liquid as possible. Wipe skillet dry and set aside for cooking the tortilla.
Break eggs into a mixing bowl and beat lightly. Add drained chard, lemon juice, lemon zest, and Parmesan cheese. Season with salt and pepper.
Place skillet over low heat and add remaining olive oil. Add egg mixture, swirling pan occasionally to cook eggs evenly, approximately two to three minutes. When the underside is firm, slide tortilla onto a lightly oiled plate. Cover with skillet, invert, and return the skillet to the stove. Continue to cook approximately two minutes until the tortilla is set.
Remove from heat and slide tortilla onto a warm serving plate. Slice into wedges and serve hot or at room temperature.