French Recipes: Provençal Chard Omelette ( Trouchia)

This traditional flat omelette can also be made with fresh spinach but chard leaves are typical in Provence. It is delicious served with small black Niçoise olives.

⇓ You may also listen to the recipe by pressing the play button below.

INGREDIENTS

• 675 g/11/2 lb chard leaves without stalks
• 60 ml/4 tbsp olive oil
• 1 large onion, sliced
• 5 eggs
• Salt and freshly ground black pepper
• Sprig of fresh parsley, to garnish

INSTRUCTIONS

1 Wash the chard well in several changes of water and pat dry. Stack four or five leaves at a time and slice across into thin ribbons. Steam the chard until wilted, then drain in a sieve and press out any liquid with the back of a spoon.

2 Heat 30 ml/2 tbsp of the olive oil in a large frying pan. Add the onion and cook over a medium-low heat for about 10 minutes until soft, stirring occasionally. Add the chard and cook for a further 2-4 minutes until the leaves are tender.

3 In a large bowl, beat the eggs and season with salt and pepper, then stir in the cooked vegetables.

4 Heat the remaining 30ml/2 tbsp of oil in a large non-stick frying pan over a medium-high heat. Pour in the egg mixture and reduce the heat to medium-low. Cook the omelette, covered, for 5—7 minutes until the egg mixture is set around the edges and almost set on top.

5 To turn the omelette over, loosen the edges and slide it on to a large plate. Place the frying pan over the omelette and, holding them tightly, carefully invert the pan and plate together. Lift off the plate and continue cooking for a further 2-3 minutes. Slide the omelette on to a serving plate and serve hot or at room temperature, cut into wedges.