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Categories:
iron pan butter red yellow onion clove garlic Swiss chard ground black pepper horseradish sour cream red wine vinegar oregano carrot eggs milk flour salt
Viewed: 18 - Published at: 4 months agoIngredients
- Cast iron pan or deep skillet
- 1/2 stick of butter
- 2 small red or yellow potatoes, sliced into quarter inch thick slices
- 1/2 yellow onion, diced
- 1 clove garlic, minced
- 3 large leaves swiss chard, washed
- 1 teaspoon ground black pepper
- 1 teaspoon grated horseradish
- 3 tablespoon sour cream
- 1 dash red wine vinegar
- 1 teaspoon oregano
- 1 large carrot OR 1 small zucchini, sliced.
- 3 eggs
- 1/4 cup milk (I prefer whole)
- 3 tablespoons flour
- salt to taste
Method
- Preheat oven to 350. Sautee onions and butter together on low heat until onions are well cooked. Add garlic, oregano, pepper and cook for two minutes.Turn heat to medium and add potatoes, carrot/or zucchini, and stir gently, coating the vegetables. Add dash of vinegar and allow to simmer on low. The sliced potatoes should be lying flat. While this is simmering, beat together eggs, milk, and horseradish in a bowl, and slowly add flour until mixture is creamy. Take chard leaves and drape them over the top of the potato mixture. Dont worry about them lying perfectly flat or covering the entire mixture. Now, pour egg mixture on top of everything, making sure the liquid is evenly distributed by shaking the pan left and right. Do not stir once the egg is poured. Take three dollops of sour cream and drop them casually on top, staying towards the center of the pan. Sprinkle on a generous amount of black pepper, cover, and cook in the oven until top is light golden brown,about 30mins.
