Sunday 15 January 2012

Chard and Saffron Omelettes

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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