Chard and Parmigiano frittata with boiled potatoes

Ingredients

For 1 serving

• Eggs2
• Swiss chard200 g
• Parmigiano Reggiano15 g
• Spring onions2
• Potatoes180 g
• Parsleyto taste
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs,

In season: October – May

Method

1. Put two small pans of water on to boil. Peel the potatoes and cut them into chunks of about 3 cm; wash the chard well and remove the toughest part of the stalks; trim and thinly slice the spring onions.
2. Salt the water once boiling and cook the potatoes for 15 minutes, until easily pierced with a fork; drain and dress them with half the oil, chopped parsley and a pinch of salt.
3. Meanwhile blanch the chard in the other pan of salted water for 3 minutes, until wilted; drain, squeeze well and chop roughly.
4. Heat the remaining oil in a non-stick frying pan about 20 cm wide over medium heat and fry the spring onions for 2 minutes, until soft; add the chard and cook for 2 minutes, until dry.
5. In a bowl beat the eggs with the grated Parmigiano Reggiano, salt and black pepper and pour them over the chard; lower the heat, cover and cook for 4 minutes, until the edges have set.
6. Flip the frittata using the lid and cook for another 4 minutes, until golden and firm; serve with the potatoes.