RAINBOW CHARD POTATO FRITTATA

Frittata with visible specks of colourful Swiss chard on a dark plate, placed on a rustic wooden table. Garnished with fresh leaves, conveying a fresh leaves, creating a fresh and appetizing mood.

Delicious, flavourful and satisfying, and a perfect creative playground for colourful Rainbow Chard.

Jump to: PICTURE RECIPE   TEXT RECIPE 

Nature is so beautiful. I just adore the vibrantly coloured stems and rich dark green leaves of Rainbow Chard. For me, their stems are like veggie crayons, waiting to be painted with. 

Vibrant Swiss chard stems in yellow, red, and pink with dark green leaves, laid out on a wooden surface. Earthy, fresh mood.

Chopped colorful Swiss chard stems arranged in a heart shape on a light wood cutting board, creating a vibrant and cheerful display.

With the addition of potatoes, and a green salad on the side, this frittata makes for a hearty, satisfying, and truly delicious meal. 

Bowls of fresh greens, grated cheese, diced vegetables, and chopped onions on a wooden board, creating a colorful, fresh prepping scene.

Unfortunately, the bright colours of the stems fade a bit when cooked; nevertheless, the chard adds a wonderful aroma and texture. 

Frittata with visible specks of colourful Swiss chard on a dark plate, placed on a rustic wooden table. Garnished with fresh leaves, conveying a fresh leaves, creating a fresh and appetizing mood.

If you like to get creative with Rainbow Chard, you may also like this SWISS CHARD CAKE. 

A colorful vegetable cake, topped with vibrant green, red, and yellow Swiss chard, sits on a dark plate on a wooden surface.

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HOW TO PREPARE

RAINBOW CHARD POTATO FRITTATA

Frittata with visible specks of colourful Swiss chard on a dark plate, placed on a rustic wooden table. Garnished with fresh leaves, conveying a fresh leaves, creating a fresh and appetizing mood.

Colourful, delicious, and satisfying, and the perfect playground for Rainbow Chard. 

Jump to: PICTURE RECIPE   TEXT RECIPE 

INGREDIENTS: 

Serves 6

  • 500 g Rainbow Chard
  • 2 tablespoons extra virgin olive oil
  • 1 small dried chilli
  • 1 sprig rosemary, leaves removed from stem and finely chopped
  • 500 g potatoes, peeled and coarsely grated
  • 3 small shallots, finely diced
  • fine sea salt
  • freshly ground black pepper
  • 1 large garlic clove, minced or finely chopped
  • 10 large eggs
  • ¾ cup of freshly grated Parmigiano Reggiano

DIRECTIONS: 

1  Gather all the ingredients

2  Prepare the ingredients: Rinse the chard, then separate the stems from the leaves. Cut the stems into pieces, approximately ½ to 1 cm in size, and roughly chop the leaves. Peel the potatoes and grate them on the coarse side of a box grater. Finely dice the shallots. Mince the garlic. Remove the rosemary leaves from the stem and chop them finely.

Bowls of fresh greens, grated cheese, diced vegetables, and chopped onions on a wooden board, creating a colorful, fresh prepping scene.

3  Infuse the oil with chilli and rosemary: Warm ½ to 1 tablespoon of oil in a large, 30 cm/12-inch oven-safe nonstick pan over medium-high heat. Add 1 small dried chili and allow it to infuse. Add ½ to 1 teaspoon of finely chopped rosemary. Cook and stir until fragrant, about 10 seconds. Remove the pili pili.

4  Add the chard stems, potatoes, onion, and seasoning: Add the chopped chard stems, grated potatoes, and 3 finely diced shallots, along with ¾ teaspoon salt and ¼ teaspoon freshly ground black pepper. Cook over medium-high heat, stirring occasionally, until browned in spots and the stems begin to soften, about 7 minutes.

Colourful pink swiss chard leaves sauteeing in a black pan Colourful pink chopped Swiss Chard stems and grated potatoes sauteeing in a black frying pan. A black spatula with a wooden handle is visible inside the pan, used for stirring

5  Add the garlic and chard leaves: Add 1 minced garlic clove, and cook for another minute. Pile the chopped chard leaves on top and allow them to wilt into the potato-chard mix.

A pile of chopped Swiss Chard leaves in a black frying pan. The colours are vibrant and cheerful.

Swiss Chard leaves and stems and grated potatoes sauteeing inside a black pan

6  Mix the eggs with the Parmesan: In the meantime, lightly beat 10 eggs in a medium bowl. Season with salt and pepper, then stir in 3/4 cup freshly grated Parmesan.

7  Combine the potato-chard mixture with the eggs: transfer the potato-chard mixture to the bowl with the eggs and mix thoroughly. 

A green bowl with eggs broken inside, and parmesan on top. Specks of freshly grated peppercorns are visible on top of the cheese.A green mixing bowl showing a mixture of eggs and vegetables

8  Cook the frittata: Heat the frying pan over medium heat. Add 1 tablespoon of olive oil to the pan. When the oil is hot, add the egg-mixture, levelling the top. Leave to cook on low heat until the egg is nearly set all the way to the top, about 15-20 minutes. Meanwhile, preheat the grill to 200°C / 400°F.

9  Finish the frittata under the grill: Place the frittata under the grill until the eggs are fully set and the top is golden brown.

10  Serve: Allow the frittata to set for a couple of minutes before serving. Serve hot with a green salad on the side.

Frittata with visible specks of colourful Swiss chard on a dark plate, placed on a rustic wooden table. Garnished with fresh leaves, conveying a fresh leaves, creating a fresh and appetizing mood.

LINK2

TEXT RECIPE

RAINBOW CHARD POTATO FRITTATA

Frittata with visible specks of colourful Swiss chard on a dark plate, placed on a rustic wooden table. Garnished with fresh leaves, conveying a fresh leaves, creating a fresh and appetizing mood.

Colourful, delicious, and satisfying, and the perfect playground for Rainbow Chard. 

Jump to: PICTURE RECIPE   TEXT RECIPE 

INGREDIENTS: 

Serves 6

  • 500 g Rainbow Chard
  • 2 tablespoons extra virgin olive oil
  • 1 small dried chilli
  • 1 sprig rosemary, leaves removed from stem and finely chopped
  • 500 g potatoes, peeled and coarsely grated
  • 3 small shallots, finely diced
  • fine sea salt
  • freshly ground black pepper
  • 1 large garlic clove, minced or finely chopped
  • 10 large eggs
  • ¾ cup of freshly grated Parmigiano Reggiano

DIRECTIONS: 

1 Gather all the ingredients

2 Prepare the ingredients: Rinse the chard, then separate the stems from the leaves. Cut the stems into pieces, approximately ½ to 1 cm in size, and roughly chop the leaves. Peel the potatoes and grate them on the coarse side of a box grater. Finely dice the shallots. Mince the garlic. Remove the rosemary leaves from the stem and chop them finely.

3 Infuse the oil with chilli and rosemary: Warm ½ to 1 tablespoon of oil in a large, 30 cm/12-inch oven-safe nonstick pan over medium-high heat. Add 1 small dried chili and allow it to infuse. Add ½ to 1 teaspoon of finely chopped rosemary. Cook and stir until fragrant, about 10 seconds. Remove the pili pili.

4 Add the chard stems, potatoes, onion, and seasoning: Add the chopped chard stems, grated potatoes, and 3 finely diced shallots, along with ¾ teaspoon salt and ¼ teaspoon freshly ground black pepper. Cook over medium-high heat, stirring occasionally, until browned in spots and the stems begin to soften, about 7 minutes.

5 Add the garlic and chard leaves: Add 1 minced garlic clove, and cook for another minute. Pile the chopped chard leaves on top and allow them to wilt into the potato-chard mix.

6 Mix the eggs with the Parmesan: In the meantime, lightly beat 10 eggs in a medium bowl. Season with salt and pepper, then stir in 3/4 cup freshly grated Parmesan.

7 Combine the potato-chard mixture with the eggs: transfer the potato-chard mixture to the bowl with the eggs and mix thoroughly.

8 Cook the frittata: Heat the frying pan over medium heat. Add 1 tablespoon of olive oil to the pan. When the oil is hot, add the egg-mixture, levelling the top. Leave to cook on low heat until the egg is nearly set all the way to the top, about 15-20 minutes. Meanwhile, preheat the grill to 200°C / 400°F.

9 Finish the frittata under the grill: Place the frittata under the grill until the eggs are fully set and the top is golden brown.

10 Serve: Allow the frittata to set for a couple of minutes before serving. Serve hot with a green salad on the side.

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