Chard to Extremadura, a rich and simple dish to prepare. In addition, it is a very complete dish because it carries hydrates, vegetables and egg protein, so it is ideal as a single dish. Eating cooked vegetables is usually very boring, so you have to prepare vegetable dishes with more flavor and this one that we share in recipes is ideal. This plate of chard to the Extremadura sure will surely like it because it is delicious, it allows you to introduce the Chard in a more striking way and it is perfect for the little ones. It is a dish that has few ingredients and that are easy to find. Continue reading and discover with us how to make Extremadura chard.
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Difference |
| Ingredients for chard to Extremadura: |
| 1 kilogram of chard 3 potatoes 1 onion 2 teeth of garlic 3 eggs 1 jet of oil 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients for chard to Extremadura:
1. Wash the chard under the tap to remove the whole earth and cut them into pieces. Put a casserole with water and salt, add the chard and let them be cooked until they are tender, for approximately 10 minutes, depending on the thickness of the chard. Take out the chard and let the water drain well. Reserve them. If you prefer, you can cook the steamed chard.
2. Apart, peel the potatoes, wash them and cut them into small pieces as if they were to make a potato omelet. Put a pan with plenty of olive oil and fry the potatoes when the oil is very hot. When they are fried, take them out and reserve them.
3. Peel the onion and cut it in Juliana or in strips. Then, in the same pan you have used to cook the potatoes, remove some oil and kitchen the onion until it is poached.
4. When the onion is poached, put the potatoes above so that they cover the entire base of the pan. Keep the heat soft and add a little salt.
5. Above the potatoes, add the chard and replace them throughout the base. At this point, you can add a teaspoon of sweet or spicy paprika if you want them to chard them to the Extremadura have that taste point.
6. Beat the eggs on a plate, add a little salt, throw the eggs on the chard and remove so that they are integrated by everything. Cook the chard to the Extremadura with eggs and let them be set.
7. The point of the curd eggs will be the one you like, so that, if you like little, take the casserole from the fire right away and with the same heat of the ingredients they will finish cooking.
8. When they chard them to the Extremadura, they are immediately serve to enjoy this hot dish.
