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Rainbow Chard Spanish Tortilla
Ingredients
  • 1 bunch rainbow chard (8 oz.)
  • 5 large eggs
  • 4 large egg whites
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 12 ounces Yukon Gold potatoes, cut into ¼-inch-thick slices
  • 2 tablespoons olive oil, divided
  • ½ cup chopped onion
  • 6 cloves garlic, minced
  • 2 ounces fresh chorizo sausage
  • 3 tablespoons grated Manchego cheese
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