At this point, an idea popped into my head. What about making a potato cake, or something like it, with a filling of sauteed swiss chard and ham? My first thought was, "That's a hell of a lot of work for a light supper on your day off. Just cook the chard and make potato cakes and be done with it." I probably should have listened to that thought. But I didn't.
So, off to the kitchen to try and make this dish a reality. (What follows really isn't a recipe per se, and you won't find any measurements included. This is simply documenting the ridiculous lengths I sometimes go to to satisfy my culinary curiosities.)
1. I sauteed off the washed and chopped swiss chard leaves with garlic, onions, butter and a bit of diced smoked German ham. It was important to cook the leaves until no more moisture was being released. Any excess water would have made for a soggy cake. Once the mixture was completely dry, I stirred in a bit of fresh Ontario goat cheese and then chilled the mixture in the fridge. When it was completely chilled, I placed it between 2 layers of cling film and rolled it out to a disc, roughly the same size as my pan, and transferred it back to the fridge.
2. Now on to the potato cake. I steamed some potatoes until 3/4 cooked and let them cool before peeling and grating them. I tossed in an egg and some fresh picked rosemary and thyme from the garden. A few grinds of black pepper and some sea salt and our mixture was ready.
3. Time to execute. I fried up 1/2 the mixture, taking care to press it out to the full size of the pan. Once it was golden brown, I placed a plate on top of the pan and flipped out the cake. I then slid it back into the pan and cooked the opposite side.(An old trick I learned making tortilla española in an unlicensed tapas bar in beneath a convent in London.) I set this cake aside and prepared another in exactly the same way.
4. Now, I slid the goat cheese disc onto the 1st cake and topped it with the second. Another 5 minutes on the stove to heat through and it was done.
It took an awful lot of work, but I have to admit it was absolutely delicious. It would have been a lot easier to make something simpler, BUT WHERE'S THE FUN IN THAT?!?!?!