After a sunny day on the Heath in freezing cold weather it was nice to get home and do some cooking while Seb was playing with the boys. We had a tasty roast during the day I decided to cook up something light for dinner. I have been perfecting the recipe for my Rainbow Chard, Potato and Herb Frittata over the last week. The ratio of potato VS chard was not right on my first attempt and the potato I used for the second attempt was too ‘floury’ but this time I think I got it right! Lucky that as my family are getting tired, of having the same dish for lunch and dinner every other day.
I served up my frittata with some kale massaged with lemon juice, olive oil and a pinch of salt, a green salad will also do the trick, and sumac yoghurt. Use Greek/Turkish yoghurt with a generous spoon of sumac.
This dish is really easy to make and only take 30 minutes if you follow the recipe in the right order.
Time: 30 minutes
Rainbow Chard, Potato and Herb Frittata
400 g chard, cut into strips
400 g potato, use a firm waxy variety, cut into cubes
30 g dill, roughly chopped
30 g parsley, roughly chopped
zest of one lemon
4 tbsp olive oil
3 tsp paprika
pinch of sea salt
Pre heat the oven to 200 °C and boil the kettle
Peel and cut the potato in to cubes, roughly about 1.5 x 1.5 cm. Parboil the potato for about 7 minutes in salted water. The potato should be just cooked though. While the potato is boiling prepare the rest of the ingredients.
Cut the chard into strips, use the stems as long as they are tender. Chop the herbs and put a side. Sauté the chard in 1 tbsp of olive oil on low heat for 5 minutes then add the chopped herbs and sauté for an other 2 minutes. Remove from heat and transfer to a mixing bowl.
Drain the potato and transfer to the chard and herbs. Add the lemon zest, paprika, pepper and a pinch of salt. Mix carefully without breaking the potato then add the eggs and mix well.
Heat the remaining 3 tbsp of olive oil in a oven proof frying pan, when hot add the egg mixture and cook for 6 minutes on medium heat. Transfer the pan to the oven and bake for an other 5-8 minutes until the egg mixture is set.
Serve with a green salad and sumac yoghurt.