April 17, 2012
Page 142, Ottolenghi
Anytime we need comfort food around here, it is likely to come in the form of an egg dish for at least one of us. And this one was spectacularly comforting and restorative for both of us. A thin omelette with herbs, spread with a layer of crème fraîche, and then filled with a potato/swiss chard mixture that is DELICIOUS with lemon and garlic flavors that are totally unexpected and perfect.
Chard and Saffron Omelette (Ottolenghi)
Serves 4 (or 2 hungry people)
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 (I omitted the stalks), shredded
salt and pepper to taste (season this dish well)
2 tbsp lemon juice
1 garlic clove, crushed
1/4 cup milk
2/3 cup chopped herbs (tarragon, dill, parsley)
1/2 cup creme fraîche, cold
Put the potatoes, water and saffron in a large pan and bring to a boil. Simmer for 4 minutes, then add the chard and some salt and pepper. Continue cooking, covered, for 10 to 15 minutes, or until the potato is soft. Drain out any excess liquid that is left in the pan. Off heat, add the lemon juice and garlic. Leave to cool.
Whisk together well the eggs, milk, herbs and some salt and pepper. Pour 1 teaspoon of oil into a hot, 9-inch nonstick frying pan, then use one-quarter of the egg mixture to make a thin round omelette. Transfer to a paper towel. Make three more omelettes in the same way. Leave to cool down.
Divide the cold creme fraîche among the omelettes, spreading it over half of each. Taste the chard mixture and adjust the seasoning, then spread generously over the creme fraîche. Fold each omelette over in half, then fold again to get a fan shape.