Chilean Swiss Chard, Potato and Chanco Cheese Bake with Merkén Oat Crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Grease a medium baking dish with a little of the vegetable oil.

2. 2

   Cook the potatoes in a pot of water with half of the salt for 10 to 12 minutes, until just tender but not falling apart. Drain well and set aside.

3. 3

   Meanwhile, heat 1 tablespoon of the vegetable oil in a large skillet over medium heat. Sauté the onion for 5 minutes until translucent. Add the garlic and cook for 30 seconds more.

4. 4

   Add the Swiss chard stems first and cook for 2 minutes. Then add the Swiss chard leaves, dried oregano, black pepper, half of the merkén, and the rest of the salt. Cook for 4 to 5 minutes, stirring, until the chard softens and reduces in volume. Remove from the heat.

5. 5

   In a large bowl, whisk together the beaten eggs, milk, and half of the chanco cheese.

6. 6

   Add the cooked potatoes and the sautéed Swiss chard to the bowl. Mix gently so the potatoes do not break up too much.

7. 7

   Transfer the mixture to the greased baking dish and scatter the remaining chanco cheese on top.

8. 8

   In a small bowl, mix the rolled oats, breadcrumbs, melted butter, the remaining tablespoon of vegetable oil, and the rest of the merkén until you have a loose, moist topping.

9. 9

   Sprinkle the oat and merkén crust evenly over the bake.

10. 10

    Bake at 200 °C / 400 °F for 30 to 35 minutes, until the center is set, the cheese is bubbling, and the top looks golden and crisp.

11. 11

    Let rest for 10 minutes before serving so the bake can settle and slice more neatly.