So after a weekend of eating, drinking & shopping I am back & back in to our Ottolenghi themed I Heart Cooking Club. This week it is all about greens & I have had my eye on these chard & saffron omelettes for quite some time. And with a big bunch of the green stuff in this week’s veggie patch they are just the ticket.
Chard, it makes regular appearances in the winter veggie box. A little brighter than the usual green with their lolly coloured stems of candy pink, bright orange, sunshine yellow & ivory white. They are a cousin to spinach & get their name from the heavy, thick stems known as chards. Their flavour a little earthy & a little minerally. Fortunately, given their regular appearance in the winter veggie box, they are quite the versatile veg. Great in fritters, with spaghetti, in a little scafata, alongside a plethora of greens in a herb pie, alongside some Kikornagi in a tart & even in some falafel.
But for today this winter green along with some cavolo nero & some kale, is the star in some omelettes....
Chard and Saffron Omelettes from Ottolenghi’s Plenty
50g / 1.5oz waxy potatoes, peeled & cut into 1cm / 1/2 inch dice
Pinch of saffron
350g / 12oz Swiss chard, washed & shredded*
Salt & pepper
2 tbsp lemon juice
1 garlic clove, crushed
20g / 3/4oz mixed fresh herbs, chopped...I used thyme, chives & parsley
100g / 4oz crème fraîche
Place the potatoes, water & saffron in a large saucepan & slowly bring to a simmer. After four minutes, add the chard, season with salt & pepper, cover & cook for a further 15 minutes, until the potato is soft & the water evaporated. Remove from the heat & add the lemon juice & garlic. Leave to cool.
To assemble spread half of each omelette with crème fraîche. Taste the chard mix, adjust the seasoning if need be & spread generously over the crème fraîche. Fold the omelette over the covered half, then fold along the centre to get a fan-shaped case allowing the filling shows at the open side. Arrange on a lightly oiled ovenproof dish.
To serve, preheat the oven to 170C / 350F & bake for five to eight minutes, or until hot. Serve immediately.
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And for more Ottolenghi inspiration check out over here at I Heart Cooking Clubs.