From Plenty, Yotam
Ottolenghi, Ebury Press, 2010.
I keep being drawn back to this book because the recipes are
light though satisfying, flavoursome and always with that slightly different
touch that makes them something special.
Omelettes always make a pleasing meal. This particular one
sounded especially so.
Firstly a filling had to be made. Potatoes were put in a pan
of water with some saffron and brought to the boil. After a few minutes the chard was added. This had been chopped. When this mixture was cooked it was
drained, lemon juice and a crushed garlic clove added. It was then left to
cool.
The omelette mix (eggs, milk, chopped herbs and seasonings)
was beaten and the omelettes cooked. These were thin omelettes.
Once cooled a little, each omelette was spread with crème
fraîche. The vegetable mix was spooned on and the omelette folded in half. To
follow the recipe they should then have been folded in half again. Mine looked
as though they would not take the second fold so they stayed as they were.
The filling of potatoes and chard worked well with its tangy lemon juice. The slight aniseed of the tarragon in the omelette came through,
enlivening the mix. A truly satisfying meal.
Taste: ✔✔✔✔
Ease of
cooking: ✔✔✔✔
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