Chef Devon Sanner’s
Local Vegetable Recipes
Rainbow Chard & Spinach Tortilla Española
Rainbow Chard -Rattlebox Farm - Tucson, AZ
Spinach- Blue Sky Farm- Litchefield, AZ
December 11th, 2020
Ingredients:
1lb. Russet potatoes, peeled and cut into ¼” thick slices and rinsed
1 medium Yellow onion, julienned
½ cup + 2 Tbs. Olive oil
2 cups Rainbow chard, leaves only, roughly chopped (save stems for pickling)
2 cups Spinach
6 Eggs
2 tsp. Paprika
Kosher salt to taste
Freshly ground black pepper to taste
2 Tbs. Italian parsley, finely chopped
Procedure:
Heat ½ cup oil in a large skillet over medium heat. Lay the potato slices in the pan in a single layer. Cook just until just done and tender, about 15-20 minutes. Remove potatoes to a bowl and season with salt and pepper. Reserve the oil.
While the potatoes are cooking, put another skillet over medium heat and add 2 Tbs. oil to the pan. When oil shimmers, add the onions and sauté until they begin to turn translucent. Add the chard and spinach to the pan and toss, adding a touch of salt to help the greens wilt. Cook just until the greens are fully wilted but still bright green. Remove from heat.
Whisk eggs in a large bowl, then stir in onions, chard, spinach, cooked potatoes, and paprika (reserve a pinch or 2 of paprika to sprinkle on top of your finished tortilla española.
Return the skillet with the reserved oil to low heat. Pour in the egg and vegetable mixture and gently cook. As the sides and bottom begin to set, use a silicone spatula to lift around the edge of the pan, allowing uncooked egg to seep in underneath the cooked egg. Work your spatula around the edge of the pan repeating this process.
When the sides and bottom are set and are taking on a golden brown color (about 8-10 minutes), loosen the tortilla with your spatula, then slide onto a plate. Holding the plate in one hand, turn the pan upside down over the plate and tortilla, then flip so that the pan is right side up and the uncooked side is now on the bottom of the pan. Allow to cook just until it is set in the center, about another 4-5 minutes.
Slide the tortilla onto a serving plate, allow to cool, and garnish with chopped parsley and additional paprika. Cut into 6 wedges and serve.
