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REC: Chard and Saffron Omelets, from PLENTY, by Yotam Ottolenghi. I seldom buy cookbooks

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Posted to Thread #29304 at 8:52 pm on Dec 23, 2016

anymore, since so much is available online, but a friend gave this book to me as a gift and it is fantastic. Vegetarian recipes by a non-vegetarian chef. This is the first recipe I've tried but I intend to sample many more. It may be our first course on New Year's

CHARD AND SAFFRON OMELETS
Serves four.

1/2 lb. (1 medium) waxy potato, peeled and cut into 3/8-inch dice
1 cup water
Pinch of saffron threads
3/4 lb. Swiss chard (stalks and leaves) washed and shredded
Salt and pepper
2 tbsp lemon juice
1 garlic clove, crushed
5 eggs
1/4 cup milk
2/3 cup mixed chopped herbs (tarragon, dill, parsley)
Vegetable oil
1/2 cup crème fraiche, cold

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. (Drain off any liquid left in the pan.) 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 omelet with crème fraîche. Taste the chard mix, adjust the seasoning accordingly and spread generously over the crème fraîche. Fold the omelet over the covered half, then fold along the center 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 325*F, and bake for five to eight minutes, or until hot. Serve at once.

·Yotam Ottolenghi is chef-patron of Ottolenghi, London.


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