Recipe Recommendation

• Recommended by Francisca Weeks, Sustainable Agriculture Student (see recommended recipes from other students)

Ingredients

• 300 g fresh Swiss chard
• 2-3 cloves of garlic
• 1 medium onion
• 1 carrot
• 100 g mushrooms
• 6 eggs
• 50 ml milk (part skimmed or whole)
• Salt, pepper, cumin (to taste)
• 1 bunch of fresh parsley, chopped
• Olive oil, or butter

NOTE: Adding bacon or ham to the recipe will produce a one-plate meal

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Instructions

1. Chop the Swiss chard, including both the leaf portion and the stems.
2. Pre-cook and drain the Swiss chard. It can either be placed in boiling water and blanched, or softened in the microwave by cooking on high power for about 5 min.
3. On a cutting board, finely chop the parsley, garlic, and onions.
4. Grate the carrot and chop the mushrooms into slices.
5. Fry onions and garlic over medium heat until golden, then add carrots and mushrooms for 10 min or until they are well cooked.
6. Allow the fried ingredients to cool.
7. In a large bowl beat the eggs and whisk in the milk.
8. Add fried ingredients and the swiss chard to the egg and mix well until uniform. Season the mix with salt, pepper, and cumin to taste.

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9. Add a tablespoon of olive oil (or butter) to a large frying pan and heat over medium heat. The oil should hot but not smoking.
   
   Note: You can either make one large tortilla or several small ones. Small ones are easier to turn over without breaking. Use a large ladle for each small tortilla, or pour all the mix into the frypan for a large one.
    
10. While the underside of the tortilla is cooking, sprinkle the chopped parsley on top.
11. Cooking time will vary depending on the tortilla size. Flip the tortilla when you can lift the edges with a spatula and see that they are golden.
    
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12. The tortilla is done when golden on both sides. The ideally cooked tortilla is slightly crispy on the outside and fluffy on the inside.
    
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13. Serve hot, garnished with freshly grated parmesan cheese or fresh ground pepper, to taste.
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