We must savour every fresh moment until we find ourselves in the doldrums of winter. This is only potatoes and chard but tastes so nice and fresh. I bought the chard a few days ago at a farmer's market. It is so much more substantial than spinach. It is so full of nutrients and fibre.
I made this in an All Clad skillet and then baked it in the oven for a little while to be sure it was fully cooked. It is hearty and light all at the same time.
Potato and Chard Fritatta
2 medium sized potatoes
2 leaves of chard
2 ounces of freshly grated parmesan cheese
freshly ground black pepper
Very thinly slice the potatoes and set aside. Remove the ribs from the chard and rip the leaves into smallish bits and set aside.
Heat oil in a skillet until smoking. Add a layer of potato slices, then a layer of the chard and another layer of potato slices. Grate cheese over all. Lightly beat the eggs and pour over.
Cook on the stove top until the bottom is crispy and done. Flip the galette onto a plate and slide it back into the pan to cook the top side. Put in a 350F oven for another 10 minutes. Serve immediately.