5 September 2016

RAINBOW CHARD POTATO FRITTATA

RAINBOW CHARD POTATO FRITTATA

Rainbow chards have a hypnotizing effect on me. I see them, and I have to put them into my shopping basket. They are just so pretty, and I have to have them, and decorate my house with them. It doesn't come as a surprise to some, meanwhile I have a record of putting vegetables into vases, as table centre pieces, such as Roman artichokes, to go with artichoke dinner, with matching artichoke napkins. Yes, I know that makes me sound really weird... or over the top... or maybe just appreciative of nature's beauties - well, that will be my excuse then ;-)

RAINBOW CHARD POTATO FRITTATA

But just look at them, aren't they just sooo pretty! I think they deserve to be cherished - especially as a centre piece! :-)

RAINBOW CHARD POTATO FRITTATA

I think I know what it is. As a child (not sure anything has changed though...) I had a passionate liking for colourful pencils and crayons, especially arranged in a box in the colours of a rainbow, and these stems to me are no different. Like veggie crayons that need me to draw with them. Just look at my SWISS CHARD CAKE - hopelessly lost. But are you seriously not itching to give them a go? If not, I will definitely not come to play with you! :-)

RAINBOW CHARD POTATO FRITTATA

Anyway, moving on... following a long and tasty, but equally very meat-filling, Big Green Egg weekend (recipes in prep, but meanwhile, see my Instagram page for photos), what better use for my last Rainbow shopping, then Rainbow Chard Frittata.

RAINBOW CHARD POTATO FRITTATA

I googled a couple of ingredients I had in the fridge, including my rainbow beauties, and found this recipe on finecooking. We loved it! Unfortunately at the end the colours got a bit lost in the finished dish, but nevertheless, the chard added a lovely perfume and texture. With the added potatoes in the frittata, and a green salad on the side, this was a full meal, and really delicious. More chard colouring to come for sure! :-)

Recipe based on: Rainbow Chard Potato Frittata, by Ronne Day, from finecooking

Serves 6

500g rainbow/Swiss chard
2 Tbsp olive oil
1 pili pili, or dried chilli
½-1 tsp finely chopped rosemary
500g potatoes, peeled and coarsely grated
3 small shallots
salt
freshly ground black pepper
1 large garlic clove, finely chopped or minced
10 large eggs
¾ cups freshly grated parmesan

Prepare and cut all the vegetables. Wash the chard, then separate the stems from the leaves. Cut the stems into app. ½ to 1 cm pieces, then roughly cut the leaves.

RAINBOW CHARD POTATO FRITTATA

Heat the oil in a 12-inch/30cm oven-safe nonstick pan over medium-high heat. Add the pili pili or chilli and leave to infuse. Add the chopped rosemary and cook, stirring, until aromatic, about 10 seconds. Remove the pili pili, then add the chopped chard stems, grated potatoes, and diced onion, ¾ tsp salt and ¼ tsp black pepper. Cook, stirring only occasionally, over medium high heat until browned in spots, about 7 minutes.

RAINBOW CHARD POTATO FRITTATA

RAINBOW CHARD POTATO FRITTATA

Add the garlic, stir well, and fry for another minute. Pile the chopped chard leaves on top and let them wilt into the potato chard mix.

RAINBOW CHARD POTATO FRITTATA

RAINBOW CHARD POTATO FRITTATA

Meanwhile lightly beat the eggs in a medium bowl. Season with salt and pepper, then add the grated parmesan and stir under.

RAINBOW CHARD POTATO FRITTATA

Add the potato chard mix to the eggs and mix thoroughly.

RAINBOW CHARD POTATO FRITTATA

Add a little olive oil into the pan, then pour the mixture back inside, evening out the surface. Leave to cook on low heat, until the egg is almost set all the way to the top, app. 15-20 minutes. Meanwhile, pre-heat the grill to 400°F/200°C.

RAINBOW CHARD POTATO FRITTATA

Finish the frittata under the grill until golden brown. Let the frittata cool a little before serving it with a green salad on the side.


RAINBOW CHARD POTATO FRITTATA

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RAINBOW CHARD POTATO FRITTATA



Serves 6:

500g rainbow/Swiss chard
2 Tbsp olive oil
1 pili pili, or dried chilli
½-1 tsp finely chopped rosemary
500g potatoes, peeled and coarsely grated
3 small shallots
salt
freshly ground black pepper
1 large garlic clove, finely chopped or minced
10 large eggs
¾ cups freshly grated parmesan

1. Prepare ingredients: Prepare and cut all the vegetables. Wash the chard, then separate the stems from the leaves. Cut the stems into app. ½ to 1 cm pieces, then roughly cut the leaves. 

2. Infuse oil with chilli and rosemary: Heat the oil in a 12-inch/30cm oven-safe nonstick pan over medium-high heat. Add the pili pili or chilli and leave to infuse. Add the chopped rosemary and cook, stirring, until aromatic, about 10 seconds. Remove the pili pili. 

3. Add chard stems, potatoes, onion, season: add the chopped chard stems, grated potatoes, and diced onion, ¾ tsp salt and ¼ tsp black pepper. Cook, stirring only occasionally, over medium high heat until browned in spots, about 7 minutes. 

4. Add garlic and chard leaves: Add the garlic, stir in well, and fry for another minute. Pile the chopped chard leaves on top and let them wilt into the potato chard mix. 

5. Beat eggs with parmesan: Meanwhile lightly beat the eggs in a medium bowl. Season with salt and pepper, then add the freshly grated parmesan and stir under. 

6. Combine chard potato mix with eggs: Add the potato chard mix to the eggs and mix thoroughly. 

7. Fry mix until set: Add a little olive oil into the pan, then pour the mixture back inside,  evening out the surface. Leave to cook on low heat, until the egg is almost set all the way to the top, app. 15-20 minutes. Meanwhile pre-heat the grill to 400°F/200°C. 

8. Finish frittata under grill: Finish the frittata under the grill until golden brown. 

9. Serve: Let the frittata cool a little before serving it with a green salad on the side. 

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