Chard and Saffron Omelette

These tender omelettes are filled with a mixture of lemon and saffron flavored Swiss Chard and Potatoe cubes. The omelette itself is very thin and made with lots of herbs. They can easily be made ahead of time, assembled, and reheated in a low temperature oven for a couple of minutes. This is the first recipe that I made out of my new book "Plenty" from Yotam Ottolenghi. The book is filled with easy, mouthwatering vegetarian recipes and beautiful pictures. Many of his recipes are available on the guardian website.

Chard and Saffron Omelette
adapted from Yotam Ottolenghi
(serves 4)

Swiss chard is a great substitute for spinach, and keeps its shape well. Serves four.

50g (net weight) (1 medium) waxy potatoes, peeled and cut into 1cm dice

200ml (1 cup) water

Pinch of saffron

350g (3/4 lb) Swiss chard, washed and shredded

Salt and pepper

2 tbsp lemon juice

1 garlic clove, crushed

5 eggs

60ml (1/4 cup) milk

20g  mixed fresh herbs, chopped

Vegetable oil

100g/ 3 oz crème fraîche or sour cream

Put the potatoes, water and saffron in a big pan and slowly bring to a simmer. After four minutes, add the chard, season, cover and cook for 15 minutes, until the potato is soft and the water evaporated. Off the heat, add the lemon juice and garlic. Leave to cool.

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

Spread half of each omelette with crème fraîche. Taste the chard mix, adjust the seasoning accordingly and spread generously over the crème fraîche. Fold the omelette over the covered half, then fold along the centre to get a fan-shaped case. Make sure the filling shows at the open side. Arrange on a lightly oiled ovenproof dish. To serve, preheat the oven to 170C/350F/gas mark 3, and bake for five to eight minutes, or until hot. Serve at once.