Chard, potato and chilli saffron omelettes with yogurt

Chard, potato and chilli saffron omelettes with yogurt

Chef Ben Tish shares his recipe for a filling omelette, packed with herbs and greens and served with plenty of chilli and yogurt.

Chard, potato and chilli saffron omelettes with 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.

  • Serves icon Makes 4
  • Time icon Hands-on time 35 min. Oven time 10 min

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.

Nutrition: Per omelette

Calories
210kcals
Fat
9.4g (3.4g saturated)
Protein
16g
Carbohydrates
14g (3.3g sugars)
Fibre
3.3g
Salt
0.8g

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer the omelettes to a baking tray and put in the oven for about 10 minutes until piping hot. Serve immediately.

Nutrition

Nutrition: per serving
Calories
210kcals
Fat
9.4g (3.4g saturated)
Protein
16g
Carbohydrates
14g (3.3g sugars)
Fibre
3.3g
Salt
0.8g

delicious. tips

  1. Ben’s tip “Be creative – vary the herbs with coriander and thyme and use kale
    or cavolo nero in place of the chard. I’ve also made this with chopped leafy radishes using the same quantities.”

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