Carolyne Kauser-AbbottLunchtime MealsProvencal RecipesTaste

Spanish Tortilla Fan? Make Room for La Trucha from Nice

Eggs and Swiss chard are the main ingredients in la trucha, a culinary favourite in Nice, France. Like the Spanish tortilla de patatas, made with egg and potato, la trucha covers a range of meals from snack food to picnic fare to a light meal. Easy to prepare and served hot or cold, la trucha is denser than an omelette, more like a frittata.

La Trucha from Nice

© OTMNCA / J. Kelagopian

The recipe for la Trucha comes from Carnets de cuisine du Comté de Nice, a cookbook and a tribute to the essence of Cuisine Nissarde sharing food with family and friends. The recipe below was translated and published with the permission of the Office de Tourisme Métropolitain Nice Côte d’Azur. Available in French only, you can find Carnets de cuisine du Comté de Nice online at Amazon or the tourist office in Nice, France.


Cuisine Nissarde La Trucha from Nice

La Trucha a Niçoise Favourite

Carnets de cuisine du Comté de Nice
The trucha is a nourishing staple of Cuisine Nissarde. Enjoy it hot, warm, or cold with olive oil and crusty bread. This recipe makes enough for two (2) people for a lunchtime meal. * Variations listed in notes.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Lunch Dish
Cuisine Cuisine Nissarde, French, Provencal
Servings 4 people



  • 6 large Eggs
  • 2.2 lbs Swiss Chard Greens
  • 1 large onion
  • 1 garlic clove
  • 100 g Grated Parmesan or sbrinz cheese
  • Olive Oil
  • Salt and Pepper


  • Separate the greens from the Swiss chard ribs (or better still, just use the leafy green parts). Cut the chard leaves into 1 cm strips. Rinse the chopped chard well in cold water 2 or 3 times. This is an important step, as it removes the acidity from the chard. Drain carefully.
  • Cut the onion into small cubes and let it brown in a pan with a generous amount of olive oil.
  • In a bowl, beat the eggs, and add the cheese, the chard, and the cooked onion. Add salt and pepper.
  • Generously oil a non-stick pan (even one with a non-stick base) with two tablespoons of olive oil and heat over a moderate flame. Pour in the mixture and cook over low heat, pressing down well with a wooden spatula to obtain a thickness of 2 to 3 centimetres (about 1 inch) thick (the volume of the chard will decrease by half as it cooks).
  • This is the tricky part of the recipe: the truccha must not stick to the pan’s surface and should have a nice colour. After 20 minutes, when the top of the truccha starts to set, flip it over with a serving dish.
  • Oil the pan again and cook for 15 minutes on medium heat without a lid.


Blanch the chard greens in 2 litres of salted water. Allow them to cool down, and press them hard between your hands to extract the excess water. Chop coarsely with a knife.
Break up the chard with a fork and a clove of garlic. When cooked, drain and squeeze out the moisture with your hands. Chop the chard with a knife.
In season, a few chopped chervil or parsley leaves can be added to the eggs, but this is not essential to the recipe, which is already very tasty if the chard is of high quality.
Mix 50 grams of pine nuts, previously roasted in the oven, into the mixture.
Keyword Eggs, Parmesan
Tried this recipe?Let us know how it was!

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Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).

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