I think it’s possible I am developing a second cheffy-foodie-crush, on Yotam Ottolenghi.
I spent a bit of time last week pouring over his cookbook Plenty and although I’ve always been a fan, I think I fell a little bit in love. Everything is so green, so fresh, so good, so yummy. I want to cook and eat every page… and I have to admire someone who speaks so passionately about vegetables.
I loved dining at his Soho restaurant, Nopi, in London late last year (as jetlagged as I was) and still dream about the roasted cauliflower, yoghurt tahini and sumac salad.
Ottolenghi talks a lot about chard in Plenty and I can’t say I’ve ever really cooked much with it. Luckily Fiona has some beautiful red, pink and yellow chard in her veggie patch that I’d mistaken for beetroot upon my first investigation, but could be forgiven – the leaves are from the same family.As my herby omelette sits in waiting on the paper towel, it looks like a piece of pale yellow silk embroidered with green thread. So pretty. The chard, with its sharp, earthy, peppery flavor, will be delicious with the creamy egg and tangy creme frachie.Enjoy it for breakfast, lunch or dinner. It was so tasty, light and filling… I can’t wait to make it again.
* If you can’t get hold of chard, you could use spinach and add a little lemon juice to it.
Chard and saffron omelette
Serves: 4 (or 2 hungry people); Prep time: 15 minutes; Cook time: 20 minutes
250g (peeled weight) waxy potatoe, peeled and cut into 1cm dice
1 cup water
Pinch of saffron threads
350g Swiss chard stalks and leaves, shredded
Salt and pepper to taste
2 Tbsp lemon juice
1 garlic clove, crushed
1/4 cup milk
3/4 cups chopped herbs (taragon, dill, parsley)
1/2 cup creme fraîche, cold only
– 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. 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.