My infatuation, delight and not creepy at all obsession with Ottolenghi continues and another fabulous recipe was brought forth from Plenty – Virbant Vegetable Recipes from London’s Ottolenghi.
I have never used a cookbook with the frequency and success as Plenty. Each dish brings different layers of flavors and unique combinations. This is the way that I want to eat every single day and at this rate, I just very well may!
A few notes on the Chard and Saffron Omelette:
I did not get 4 omelettes from this recipe – I got two large omelettes and that worked fine.
Be generous with your seasoning – sea salt and cracked pepper – have at it!
I would consider adding a touch more of saffron – my gorgeous saffron came from Abu Dhabi and I hoard it but this is a recipe worth digging into the hoard. I used to travel to the UAE and many of my spices were brought back from there!
I used Dill Pollen from Pollen Ranch instead of fresh dill and it was exquisite.
Another interesting note is that with Ottolenghi, I rarely have the urge to adapt, change or otherwise alter – I stick to his recipes to the last phenomenal bite.
- ½ lb (1 medium) waxy potato, peeled and cut into 3/8 inch dice
- 1 cup water
- pinch of saffron threads
- ¾ lb Swiss Chard stalks and leaves, shredded
- salt and pepper to taste (be generous)
- 2 tbsp lemon juice
- 1 garlic clove, crushed
- 5 eggs
- ¼ cup milk
- ⅔ cup chopped herbs (tarragon, dill, parsley) – I did ⅔ of tarragon & parsley and then a pinch of dill pollen
- vegetable oil
- ½ cup creme fraîche, cold
- Put the potatoes, water and saffron in a large pan and bring to a boil.
- Simmer for 4 minutes, then add the chard and some salt and pepper.
- Continue cooking, covered, for 10 to 15 minutes, or until the potato is soft.
- Drain out any excess liquid that is left in the pan.
- Off heat, add the lemon juice and garlic.
- Leave to cool.
- Whisk together well the eggs, milk, herbs and some salt and pepper.
- Pour 1 teaspoon of oil into a hot, 9-inch nonstick frying pan, then use one-quarter of the egg mixture to make a thin round omelette.
- Transfer to a paper towel.
- Make three more omelettes in the same way.
- Leave to cool down.
- Divide the cold creme fraîche among the omelettes, spreading it over half of each.
- Taste the chard mixture and adjust the seasoning, then spread generously over the creme fraîche.
- Fold each omelette over in half, then fold again to get a fan shape.
- Allow the chard mix to show at the open side.
- If you are preparing ahead: Arrange the omelettes in a lightly oiled ovenproof baking sheet. (Keep in the fridge if making ahead.)
- When ready to serve, preheat the oven to 325 degrees.
- Place the omelettes in the oven for 5-8 minutes or until hot.
- Serve at once.
- I popped an extra dab of creme fraiche on top too!
Other recipes from Ottolenghi that have been FAVES:
on Foodies Unite – Quinoa, Bread & Tomato Salad
Stay tuned for more coming! Eat WELL, Darlings and make sure you tell me allllllll about it!