Rainbow Chard Spanish Tortilla


Don't toss those stems! Rainbow chard is sold in bunches with a mix of yellow, pink, and pale green stems that add a pop of color, a bit of crunch, and an extra dose of fiber.

Prep Time:
1 hrs
Additional Time:
40 mins
Total Time:
1 hrs 40 mins
6 wedges


  • 1 bunch rainbow chard (8 oz.)

  • 5 large eggs

  • 4 large egg whites

  • ½ teaspoon salt

  • ½ teaspoon ground pepper

  • 12 ounces Yukon Gold potatoes, cut into 1/4-inch-thick slices

  • 2 tablespoons olive oil, divided

  • ½ cup chopped onion

  • 6 cloves garlic, minced

  • 2 ounces fresh chorizo sausage

  • 3 tablespoons grated Manchego cheese


  1. Preheat oven to 350 degrees F.

  2. Fold chard leaves in half along stems; run a knife alongside the stems to remove the leaves. Chop the stems. Stack the leaves and coarsely chop. Set both aside separately.

  3. Whisk together eggs, egg whites, salt, and pepper in a medium bowl; set aside.

  4. Place potatoes in a large pot and add 1 cup water. Bring to a boil. Cover, reduce heat to low, and simmer until the potatoes are tender when pierced with a fork, 5 to 10 minutes. Drain.

  5. Heat 1 Tbsp. oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add half of the potatoes to the pan; cook until browned, 2 to 3 minutes per side. Transfer to a large bowl. Repeat with the remaining potatoes.

  6. Heat the remaining 1 Tbsp. oil in the pan. Add the chard stems, onion, and garlic. Cook, stirring, until tender, 4 to 6 minutes. Stir in the chard greens; cook until wilted, 1 to 2 minutes. Transfer to the bowl with the potatoes. Add chorizo to the pan; cook, crumbling with a spoon, until cooked through, 3 to 5 minutes. Transfer the chorizo to the bowl with the potato mixture and toss gently to combine.

  7. Spoon the potato-chorizo mixture into the skillet. Pour the egg mixture over the top and sprinkle with cheese. Bake until the top is lightly browned and the center is set, about 25 minutes. Let cool for 15 minutes. Place a large plate on top of the pan. Protecting your hands with oven mitts, grasp both the pan and the plate together and invert, so that the tortilla falls onto the plate. Slide the tortilla onto a large cutting board; cut into 6 wedges to serve.

Nutrition Facts (per serving)

201 Calories
11g Fat
15g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 201
% Daily Value *
Total Carbohydrate 15g 5%
Dietary Fiber 2g 6%
Total Sugars 1g
Protein 12g 24%
Total Fat 11g 14%
Saturated Fat 3g 15%
Cholesterol 163mg 54%
Vitamin A 2577IU 52%
Vitamin C 13mg 15%
Folate 28mcg 7%
Sodium 433mg 19%
Calcium 54mg 4%
Iron 2mg 9%
Magnesium 40mg 10%
Potassium 578mg 12%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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