The Extremadura-style chard is one of the most healthy and rich with chard, potatoes, onion, garlic and paprika. A delicious preparation and for others economicalwith ingredients that we all have at home, the plus of sweet paprika makes it a luxurious dish.
Some believe that chard is a difficult vegetable to combine, but for those of us who like chard, in an omelet, with chickpeas or simply cooked and seasoned with olive oil, salt and pepper, it is enough. Now, this Extremadura-style recipe brings much more flavor to this vegetable, turning it into a dish tastyfull of vitamins and infallible for any occasion. In addition, it is a very complete dish because it contains carbohydrates, vegetables and the protein from the eggs, making it ideal as a single dish.
Chop and wash the chard. Cook in a pot with boiling water for approximately 15 minutes. When they are cooked, remove, drain to remove excess water and reserve.
Peel, wash and cut the potatoes into slices, as for a potato omelette (it could also be diced). Cut the onion into thin slices.
In a large skillet with olive oil poach the onion and after 5 minutes add the potatoes. Season with salt and pepper and cook until soft, without browning. Drain and reserve.
In the same pan, meanwhile, brown the garlic cloves and when they are golden, add the potatoes and onion along with the chard. Season with sweet paprika and sauté a little so that the flavors.
Separately, beat the eggs. Then transfer the ingredients from the pan to a container suitable for the oven and pour over the vegetables. Move slightly to accommodate the ingredients and take to a previously heated oven about 10 minutes to gratin.
After this time, we can serve.
BRA PRIOR – Frying pan, 18 cm, cast aluminum with non-stick Teflon Innovations, suitable for all types of stoves including induction, Color Black
With what to accompany the chard to the Extremadura
The Swiss chard to Extremadura it’s a perfect starter. If you like a heartier dish, accompany it with a bowl of brown rice or a plate of hummus to snack on with pita bread between bites. The result is very good and light.
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