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The Cook Book

Swiss Chard Tortilla Espanola

Fresh, Firm, Great looking Tortilla

Total time
30 mins

Recipe by:

Roni Proter is a lifestyle and food expert who has hosted several television shows.Through cooking in her grandmother's kitchen and traveling across Europe, she gained a love and appreciation for shopping in local markets for fresh food and preparing simple, delicious meals. Roni hosted and produced "Metroscene" in Chicago and Simply Beautiful, aired nationally on Veria TV. Currently, Roni is the lifestyle and features reporter for the CW affiliate in Dallas.

INGREDIENTS - 4 servings
  • 7 egg(s)
  • 1 Head Swiss chard, or spinach
  • 12 Cup Parmesan cheese grated
  • 1 Clove garlic minced
  • 1 Pinch red pepper flakes
  • sea salt
  • black pepper freshly ground
  • olive oil, for frying
  • Heat oven to 350.
  • In a mixing bowl beat eggs, then add cheese, garlic chili flake, salt and pepper.
  • Rinse chard and remove tough inner rib (or rinse spinach, if using instead of chard). Chop into thin strips. Mix in with eggs.
  • In an omelet pan, pour enough oil to coat the bottom of the pan. Add mixture and cook, lifting up sides to prevent sticking.
  • After 10 minutes, place a large dinner plate over the pan and quickly flip the pan over onto the plate. With the tortilla now on the plate, slide it back into the pan and place in the oven for 10 more minutes.
  • Cut like a pizza and serve warm.

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