Chard and Saffron Omelettes from Ottolenghi’s Plenty - IHCC

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

Ingredients

Serves four

50g / 1.5oz waxy potatoes, peeled & cut into 1cm / 1/2 inch dice

200ml water

Pinch of saffron

350g / 12oz Swiss chard, washed & shredded*

Salt & pepper

2 tbsp lemon juice

1 garlic clove, crushed

5 eggs

60ml milk

20g / 3/4oz mixed fresh herbs, chopped...I used thyme, chives & parsley

Vegetable oil

100g / 4oz crème fraîche

*I had a mixture of greens so some kale & cavolo nero made it in their too.

Directions

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.

For the omelettes; whisk the eggs, milk, herbs together & season season with salt & pepper. Pour a teaspoon of oil into a large, hot non-stick pan, pour in a quarter of the egg mix & make a thin, round omelette. Transfer to a kitchen towel to cool, & repeat three times.

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.

If you like this you might like these...

Swiss chard fritters

Green Pancakes with Chilli Lime Butter

And for more Ottolenghi inspiration check out over here at I Heart Cooking Clubs.

Enjoy!