This dish, called fritada de pazi in Ladino, is often made by Sephardic Jews during Passover. The Sephardic fritada is related to the Italian frittata, but is baked in the oven rather than cooked on top of the stove as frittatas often are. In this recipe from Thessaloniki it is made with separated eggs, which makes it very light and delicious.
- 2bunches Swiss chard, about 1 1/2 lbs.
- 2medium potatoes, preferably Yukon Gold or Russets
- 3eggs, separated
- ¾cup freshly grated Parmesan cheese
- ¼cup extra virgin olive oil
- ¼tsp ground Ceylon cinnamon
- Freshly ground black pepper
Yield: 4 servings
- Step 1
Wash the Swiss chard and cut away the thick stalks. You can save them for a soup or stew. Cut the leaves into strips, then cook in a covered saucepan with a few tablespoons of water for 5 to 7 minutes or until tender. Drain and chop coarsely.
- Step 2
Meanwhile, scrub the potatoes and cut into quarters. Cook in lightly salted boiling water for 15 minutes or until tender. Drain well, and peel when cool enough to handle. Transfer to a mixing bowl and mash with a potato ricer. Add the Swiss chard, egg yolks, 1/2 cup Parmesan cheese, 2 tbsp olive oil, and cinnamon, and mix well. Season with salt and black pepper. Whisk the egg whites until they are stiff and fold into the mixture. Pour into a well-oiled shallow baking dish and sprinkle the remaining Parmesan cheese over the top. Drizzle over the remaining olive oil. Bake in a preheated 375 degree oven for 40 to 45 minutes or until the top is puffed and golden brown.