- Peel and dice the potatoes. Clean the chard, cut the stalk into narrow strips and chop the leaves.
- Put the potatoes and chard stalks, dripping wet, into a unit, heat up over the highest heat until the vegetable window then cook for about 20 minutes over a low heat.
- Peel and finely dice the onions and garlic cloves. Put them into a Eurasia, put on the lid and heat up over the highest heat until the frying window.
- Put in the dripping wet chard leaves, heat up until the vegetable window and then cook for 5 minutes over a low heat.
- Add the potato mixture to the Eurasia and stir everything together well. It does not matter if the potatoes break up a little. Season with salt, pepper and lemon juice and serve drizzled with olive oil.
