Chard, potato and chilli saffron omelettes with yogurt
- Portion size: Makes 4
- Hands-on time 35 min. Oven time 10 min
- Difficulty: easy
Chef Ben Tish shares his recipe for a filling omelette, packed with herbs and greens and served with plenty of chilli and yogurt.
Ben says: “This is my version of the Syrian-style breakfast omelette ejjeh. It’s not just for breakfast, though; I’ll happily make these for dinner with a fresh salad or slice them to serve as part of a mezze. The saffron and yolks impart a vibrant yellow to the omelette, which I find irresistible alongside the greens and fresh herbs.”
Recipe taken from Mediterra by Ben Tish (Bloomsbury £26) and tested by delicious. Try Ben’s take on Slovenian carniola bread as part of a spread –or browse more eggscellent omelette recipes.
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Ingredients
- 250g new potatoes, peeled and cut into 1cm cubes
- Pinch saffron threads
- 350g swiss or rainbow chard, washed and chopped
- 1 red chilli, deseeded and finely sliced
- 1 garlic clove, finely chopped
- Juice 1 lemon
- 5 large free-range eggs
- 60ml whole milk
- Small handful chives, roughly chopped
- Small handful dill, roughly chopped
- Small handful parsley, roughly chopped
- Olive oil to fry
- 100g greek yogurt
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Method
- Put the potatoes and saffron in a saucepan with 200ml water and a good pinch of salt. Bring to the boil, lower the heat and simmer for 5 minutes or until the potatoes are just tender. Add the chard and continue simmering, uncovered, for a further 10 minutes or until the water has evaporated. Remove from the heat and add the chilli, garlic and lemon juice. Set aside until cooled to room temperature.
- When you’re ready to cook, heat the oven to 180°C fan/gas 6 and lightly grease a baking sheet. Whisk together the eggs, milk and half the herbs, then season well with salt and pepper.
- Heat a large non-stick sauté pan over a medium-high heat. Add a good splash of olive oil and pour in a quarter of the egg mix to make a thin, round omelette. As soon as it’s set, transfer to a plate to cool, then repeat to make 3 more using all the egg mix.
- To assemble, spread each omelette with a quarter of the yogurt, then divide the chard and potato mixture among them, adding some of the remaining
herbs. Fold each omelette in half, then in half again to get a fan-shaped case, allowing the filling to show on the open side. - Transfer the omelettes to a baking tray and put in the oven for about 10 minutes until piping hot. Serve immediately.
Nutrition
- 210kcals Calories
- 9.4g (3.4g saturated) Fat
- 16g Protein
- 14g (3.3g sugars) Carbs
- 3.3g Fibre
- 0.8g Salt
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