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