Wednesday, 22 September 2010

Free Chard!

Tina, at my husband's work, brought in a huge pile of chard from her garden for us to use! I knew I had to make something with it to show it off and think I succeeded!

Thanks for the chard, Tina!
Spanish Fritattas are like big, fat omelettes loaded with potatoes and cooked in a skillet, sliced and served. I’ve taken the basic idea, added some chard for green and cooked in an egg-free omelette mix.

When shredding the chard I slice out the hard stems, cut the leaves into thirds, (so as not to have huge long strings which don’t mix in very well), pile these pieces on top of each other, roll into a cigar shape, and finely slice with my large knife.

As always when using chickpea flour, don’t taste the mix prior to cooking!!

Potato and Chard Fritatta
Serves 4 to 6

2 Tablespoons Olive Oil
4 cloves Garlic

2 medium Potatoes, cut into ¼” dice, about 12oz or 2 Cups once cut

1 bunch Chard, stems removed, shredded, about 3 Cups, packed

6oz firm Silken Tofu
½ Cup Soy Milk
¼ Cup Coconut Milk
2 Tablespoons Chickpea Flour
2 Tablespoons Corn Starch
1 Tablespoon Nutritional Yeast
1 Tablespoon mild Yellow mustard
1 teaspoon Salt
½ teaspoon Cumin
¼ teaspoon Turmeric
¼ teaspoon White Pepper
¼ teaspoon Black Salt

Heat the oil in a large, non-stick skillet over medium heat. Add the garlic and allow to sizzle.
Add the potatoes, stir to mix with the garlic, then cover and cook, turning frequently, until tender about 7 to 8 minutes.
Add the chard, mix in well and allow to wilt until reduced to bout ⅓ of the original volume, roughly 3 minutes.
While the potatoes and chard are cooking, blend the tofu through black salt together in a blender or food processor until smooth.
Once chard has wilted, pour in the blended mix and stir in well to evenly distribute the potatoes and chard.
Reduce heat to medium-low and cook without stirring until the centre looks a little more opaque and the edges look firm and a little browned, 10 to 12 minutes. While this is cooking, heat the broiler.
Broil the top of the frittata until lightly golden and firm, 8 to 10 minutes.
Stand 5 minutes prior to cutting and serving.

4 comments:

Matt said...

I love fritattas! This is a great recipe, but I think I'll have to pay for my chard if I make it :)

aimee said...

Carla,
This looks sooo good. I love chard AND Spanish omelettes! Thanks for sharing.
Aimee

Linda said...

google says chard is silverbeet, and I have a massive plant in the garden which the landlords planted and I really haven't known what to do with it, this looks like a great idea. Yum. Oh, and the ladybud is so so cute :) xoxoxo

Carla said...

Thanks all, and yes, chard is Silverbeet!