Rainbow Chard and Potato Frittata
 
 
Makes 1 9" frittata
Ingredients
  • ¾ pound fingerling potatoes, sliced into ¼" discs
  • 1½ teaspoons kosher salt, divided
  • 3 tablespoons olive oil, divided
  • ½ cup diced onion
  • ½ pound rainbow chard, stalks diced and leaves roughly chopped
  • 6 garlic cloves, minced
  • 8 large eggs
  • 2 tablespoons chopped fresh parsley
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon dried chili flakes
  • ¼ cup sun-dried tomatoes in oil, removed from oil and chopped
  • ¼ cup grated Manchego cheese, plus more for serving
Instructions
  1. Preheat oven to 350 degrees.
  2. Place potatoes in a medium pot and fill with enough cold water to cover by 1 inch. Bring to a boil over high heat. Add 1 teaspoon salt, reduce heat to medium-low and simmer until potatoes are just tender, 5-6 minutes. Drain and set aside.
  3. Heat 1 tablespoon olive oil in a 9" oven-safe fry pan over medium-high heat. Add prepared potatoes and cook, stirring occasionally, until lightly browned, about 8 minutes. Transfer to a medium bowl.
  4. Heat 1 more tablespoon olive oil in the fry pan over medium-high heat. Add onion and chard stalks and cook, stirring occasionally, until tender, 3-4 minutes. Add garlic and cook until fragrant, about 1 minute. Add chard leaves and cook, stirring occasionally, until just barely wilted, about 2 minutes. Transfer mixture to bowl with potatoes.
  5. In a large bowl, whisk together eggs, parsley, remaining ½ teaspoon salt, pepper and chili flakes.
  6. Heat remaining 1 tablespoon olive oil in the fry pan over medium-high heat. Add egg mixture and arrange the prepared chard and potato mixture on top. Sprinkle on the sun-dried tomatoes and Manchego cheese. Cook, without stirring, for 4 minutes.
  7. Bake for 15-18 minutes until slightly puffed and golden.
  8. Remove from the oven and top with additional Manchego cheese. Cut into wedges and serve warm.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/rainbow-chard-and-potato-frittata/