Tortilla Española

1 cup, chopped Onions, raw
2 clove Garlic
5.3 oz Idaho Potato, 1 medium
.5 tsp Salt
.5 cup, chopped Swiss Chard stems
.5 cup, chopped Swiss Chard leaves
1.5 tbsp Olive Oil
6 large Egg, fresh, whole, raw

Place the potatoes, onions, garlic, chard stems and oil in a nonstick pan (approximately 10") over medium-high heat. Stir in the salt. Cover with a lid and stir occasionally until potatoes are soft, about 15 minutes.
Place the shredded chard leaves on top of the potato-onion mixture and cover with a lid until it wilts, about 1 minute.
Pour the beaten eggs evenly over the chard. Cover with a lid and let it cook on medium heat for 5 to 8 minutes, until the eggs are mostly cooked.
Using a wide spatula, free the edges of the tortilla all the way around, then slide the tortilla onto a large plate, trying to keep the entire thing intact. Next, invert the pan over the tortilla on the plate, and using a dishtowel on the bottom of the pan, flip the tortilla back into the pan to cook the other side. Cover and cook for about 3 more minutes, until the eggs are set and cooked through. Serve immediately, with a pinch of salt to taste, and a side salad if you wish.


Serving Size: Makes three equal servings