This is a traditional dish from the region of Extremadura, where chard, potatoes and onions are exquisitely integrated to give way to a tasty taste and conveniently seasoned thanks to the touch of garlic, wine and paprika. In this gratinated and cholesterol free version, we find a more delicate and light flavor and a firm and tender texture that deliciously holds all the ingredients. For all its qualities, this popular recipe is ideal to incorporate chard into our diet in a striking and simple format and, above all, in a very, very tasty way. Chard was introduced by the Arabs, and today they are highly valued for their great nutritional wealth, as they provide proteins, antioxidants such as beta-carotene, fiber, vitamins A, C, E and group B, and minerals such as calcium, iron, potassium and magnesium. Thus, chard, along with the other components that make up this dish, make it rich in flavonoids , beta carotene , fiber , protein , allicin , alliin , terpenoids , lecithin , carbohydrates , omega 6 and omega 9 , vitamins A , C , E , K and group B ( B1 , B2 , B3 , B5 , B6 and B9 or folic acid ); sulfur , calcium , copper , phosphorus , iron , magnesium , manganese , potassium , selenium , sodium and zinc .