Photo by Randi Baird
Potatoes add just the right heft to a frittata to make it a substantial main course. Here, creamy Yukon golds are diced and sautéed in olive oil with onions, then tossed with Swiss chard (you could substitute spinach or kale) and seasoned with fragrant smoked paprika and garlic. Eggs are added to the skillet and the mixture cooks mostly on the stovetop, then finishes in the oven. The recipe takes its flavor cues from the omelet-like Spanish dish called a tortilla, but omits the copious amounts of oil and the potentially stressful technique of flipping it onto a plate used to make that dish. Here, you get all the luscious satisfaction in a lighter, fuss-free way. Serve it with sliced ripe tomatoes, drizzled with extra-virgin olive oil, and sprinkled with sea salt, alongside.
1/2 bunch Swiss chard (8 ounces)
1/4 cup olive oil, divided
1 pound Yukon gold potatoes, unpeeled, diced into 1/2-inch pieces
1 medium-size onion, chopped
1 garlic clove, minced
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 large eggs
Remove the leaves from the stems of the Swiss chard. Trim any tough edges off the bottom of the stems and chop the remaining tender parts. Chop the chard leaves, keeping them separate from the chopped stems.
Heat 1 tablespoon of the oil over medium heat in a 10-inch cast-iron or nonstick, ovenproof skillet. Add the Swiss chard stems and cook, stirring occasionally, until they are firm-tender, 3 to 4 minutes, then add the leaves and cook until they are just wilted, 1 minute more. Transfer the chard to a bowl. Lower the heat to medium-low and add the remaining 3 tablespoons of oil to the skillet. Add the potatoes and onion and cook, stirring occasionally, until the potatoes are tender but not browned, about 15 minutes. Stir in the garlic and cook for 1 minute more.e Return the Swiss chard to the skillet, add the smoked paprika, salt, and pepper and stir to combine.
Pour the eggs evenly over the potato mixture and cook until the egg mixture has set around thee edges and somewhat, but not entirely, set in the middle, 6 to 8 minutes. While the eggs cook, preheat the broiler. Place the skillet under the broiler and cook until the surface is set and golden brown, 1 to 2 minutes. Allow to rest for 5 minutes before cutting into four wedges.
The frittata will keep in an airtight container in the refrigerator for up to 4 days. Serve warm or at room temperature.
Makes 4 servings
Serving size: 1 wedge
Per serving: Calories 330; Total Fat 21g; (Sat Fat 4g, Mono Fat 13g, Poly Fat 3g); Protein 13g; Carb 26g; Fiber 4g; Cholesterol 280mg; Sodium 560mg, Sugar 3g (Added Sugar 0g)
Excellent source of: iodine, iron, molybdenum, protein, riboflavin, selenium, vitamin A, vitamin C, vitamin K
Good source of: calcium, fiber, folate, magnesium, manganese, pantothenic acid, phosphorous, potassium, vitamin B6, vitamin B12, vitamin D