Tortilla de Acelga

Name: Tortilla de Acelga
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1 lb Swiss chard, chopped; 6 eggs, beaten; 1/2 cup yellow onion, diced; 2 garlic cloves, minced; 2 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 cup queso fresco, crumbled

A traditional Peruvian style Swiss chard omelet cooked with aromatics, fresh cheese, and beaten eggs until golden brown.

30 minEasyServes 4210 cal/serving

PeruvianLunchStovetopVegetarianLow CarbHigh ProteinHalal-friendlyGluten-FreeNut-FreeSoy-FreeLow-SugarCorn-FreePork-FreeAlcohol-Free

Ingredients

1 lb Swiss chard, chopped
6 eggs, beaten
1/2 cup yellow onion, diced
2 garlic cloves, minced
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/2 cup queso fresco, crumbled

Instructions

1

Heat half of the 2 tbsp olive oil in a nonstick skillet over medium heat.
2

Add 1/2 cup diced yellow onion and 2 minced garlic cloves, sautéing for 3 minutes until softened.
3

Add 1 lb chopped Swiss chard and cook for 4 minutes until wilted, then transfer to a bowl to cool.
4

In a large bowl, whisk 6 beaten eggs with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 cup crumbled queso fresco, and the cooled vegetable mixture.
5

Heat the remaining 2 tbsp olive oil in the skillet, pour in the mixture, and cook for 5 minutes until edges set.
6

Invert tortilla onto a plate, slide back into skillet, and cook for 3 minutes until set.

Questions

Can I make Tortilla de Acelga dairy-free?

Yes. The dairy in this entry is 1/2 cup queso fresco, crumbled. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How long does Tortilla de Acelga keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Tortilla de Acelga?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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