argentine

Chard and Potato Tortilla with Tomato Salad

Name: Chard and Potato Tortilla with Tomato Salad
Yield: 1 serving
Cuisine: argentine
Ingredients: 141 g eggs; 207 g potato, thinly sliced; 113 g Swiss chard, chopped; 28 g scallions, sliced; 24 g olive oil; 151 g tomato, chopped; 11 g lemon juice; 2 g salt; 0.94 g black pepper

This dish pairs potato, thinly sliced with Swiss chard, chopped, tomato, chopped and eggs. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

27 g Protein

52 g Carbohydrates

38 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

141g eggs 202 kcal
207g potato, thinly sliced 159 kcal
113g Swiss chard, chopped 28 kcal
28g scallions, sliced 10 kcal
24g olive oil 212 kcal
151g tomato, chopped 27 kcal
11g lemon juice 3 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

potatoolive oilsalt
Cut the potato into thin half-moons. Heat 1 tbsp olive oil in a nonstick skillet over medium heat and cook the potato with a pinch of salt until tender and lightly browned, 10 to 12 minutes.
Swiss chardscallions
Add sliced scallions and chopped chard; cook until wilted and any water evaporates, 2 to 3 minutes.
eggssaltblack pepper
Beat eggs with black pepper and a pinch of salt. Pour into the skillet; reduce heat to medium-low and cook until mostly set, 4 to 6 minutes.
Flip the tortilla onto a plate and slide back into the pan to cook the other side, 1 to 2 minutes more.
olive oiltomatolemon juice
Toss tomato with lemon juice and the remaining olive oil. Serve alongside the tortilla.