I found myself with way too much chard and way too many potatoes in my fridge this week. A high class problem for sure, but I can’t bear to throw food away and since the chard was on the point of wilting, I decided the best way to use all this beautiful organic, seasonal food up, was to create a hearty Winter Frittata.
This is peasant food at its best. I love budget-friendly recipes and this is one of them. Perfect for a family dinner with a warm, crusty baguette and perhaps a bowl of tomato soup – ooh, I’m getting hungry.
I don’t know why I don’t make these more often, as a good Frittata is heavenly. The chard works beautifully with the earthy brown mushrooms and caramelized onions and potatoes. I love to eat it at room temperature with some peppery Arugula. It also keeps really well in an airtight container for up to 2 days in your fridge.
2 cups potatoes, chopped into large cubes ( I used small red potatoes and so kept their skins on.)
1 large yellow onion
2tbsp olive oil
1 bunch Swiss Chard, leaves stripped off stalks
1 cup brown mushrooms, sliced
1tsp sea salt
Pre-heat oven to 400 degrees F
Add the potatoes to salted, boiling water and boil for ten minutes until just tender. Drain and set aside.
Slice you onion thinly.
Steam your chard, until wilted. When it’s cool, squeeze out any excess water with paper towels and then roughly chop.
Heat the olive oil in a large skillet. Add the potatoes and the onion. Fry on a very low heat for about 1/2 hour, making sure you turn the veggies over every now and again.
You want them to caramelize, so they should slowly and gently brown.
Add the mushrooms.
Beat up the eggs and add the seasoning.
Add the eggs to the pan and finally the chard. Shake the pan, to make sure that the egg gets evenly distributed.
Fry on a low heat for about 10 minutes.
Place the skillet in the oven for 10 minutes, or until the Frittata is browned on top.
Remove from heat and allow it to cool int he skillet. Gently edge the sides away from the pan with a spatula before lifting the Frittata out onto a serving platter. Serve with arugula or salad greens dressed with a citrusy dressing or you could even have a little dollop of garlicky aioli on the side.