This Torta Española with Rainbow Chard recipe on theKitchn sounded really good, though we tend not to eat regular potatoes. I wondered if it could be made with sweet potatoes and Googled around and ran into this recipe on Well Fed, Flat Broke. So, while I am sure Spaniards would complain that this has no resemblance to a true Torta Española, we mixed and matched between the recipes and came up with the delicious dinner. We increased the chard to 1/2 the bunch, and sautéed the rest with some garlic and served that on the side. Our only regret was that there were no leftovers!
Sweet Potato Torta Española with Chard
- 2 Medium sweet potatoes thinly sliced
- 1 Red onion thinly sliced
- 3 Tbs olive oil
- 1 Clove garlic minced
- 1/2 Bunch of chard sliced into strips
- 8 Eggs beaten
- Heat the oil in a non-stick pan over medium-high heat.
- Add the potato and onion slices, stir to mix and coat with oil.
- Add the garlic and mix in.
- Cover and let cook until potatoes are soft, about 15 minutes, stirring occasionally.
- Put the sliced chard on top of the potatoes and cover.
- Cook another couple of minutes so the chard wilts.
- Pour the beaten eggs over the chard and cover, cooking another 5-8 minutes, or until the eggs are mostly set.
- Loosen the edges with a spatula and carefully slide the torta onto a plate.
- Put the pan on top of the plate and invert so that the torta is back in the pan upside-down.
- Cover and cook a few more minutes, until the eggs are cooked through.
- Slice and serve.