Feta, Chard, and Pine Nut Tortilla

Preparation info
    • Difficulty


Appears in
Classic Bull

By Stephen Bull

Published 2001

  • About

This is great for snacking or for taking on a picnic or serving as a first course. Spinach is fine for this too but use chard if you can find it. In fact, always use chard if you can find it. More chard in the shops, please.


  • 1 tbsp finely chopped white of leek
  • 1 small clove of garlic, peeled and chopped
  • 2


Soften the leek and garlic in 1 tbsp of the oil in a 30cm frying or omelette pan. Do this gently for 5 minutes. Meanwhile, cook the chard leaves, washed in cold water and shaken, in a covered pan, over medium heat for about 10 minutes, stirring twice. Cool, squeeze out the moisture, and chop fairly finely. Toast the pine nuts under the grill, shaking two or three times, until they turn a pale g