Happy Mother’s Day to all the Mothers out there. Peperoncino, leek & chard tortilla makes a great Mother’s Day lunch or dinner. I know it would make me happy.
A tortilla is a Spanish omelette usually made with fried eggs, potatoes and onions. (Not to be confused with corn tortillas the Mexican flat bread.) It is served either hot or cold. In Spain it’s sometimes served cold on a stick as tapas. This recipe doesn’t have potatoes but it has Peperoncino, leeks and Swiss Chard. Peperoncino is Asiago cheese with red peppers. The red peppers are added to the curd during the cheese making process to create a spicy cheese.
Tortilla makes a nice vegetarian dish best served with a simple salad. My salad consisted of baby spinach and cherry tomatoes, dressed with lemon juice and olive oil. Crusty Bread could also be served on the side.
- Eggs - 6 Beaten
- Milk - 0.125 Cup
- Peperoncino or Asiago Cheese - 0.5 Cup, Grated
- Leaks - 1 Finely Sliced
- Swiss Chard - 4 Cups, Chopped & Rinsed
- Butter - 0.5 tbsp
- Olive Oil - 0.5 tbsp
- Salt - To Taste
- Pepper - Fresh Cracked, To Taste
- Slice the leaks finely and soak in water. Any sand will sink to the bottom. Leaks are prone to have sand stuck in it. Dry off. Saute in a cast iron pan with a bit of olive oil until they have a bit of colour. Set aside.
- Add the chopped swiss chard to the pan sauteing until wilted and cooked. When all of the liquid is evaporated and the swiss chard is cooked, set them aside.
- Beat the eggs with the milk. Add the rest of the butter and olive oil to the pan. Make sure the the pan is coated. Add the eggs in the pan. Quickly add the leaks and swiss chard. Swirl into the egg. Top with the cheese.
- Allow the bottom to cook. This took 4 minutes. Put the cast iron pan under the broiler in the oven until the top is set and cooked. This took 12 minutes.
- Slice into 4 portions and enjoy.