Saffron Chard Potato Omelette

Another winner from Yotam Ottolenghi's book Plenty, we made this at a cooking class and then were able to reliably duplicate it at home.  A delicious herbed omelette loaded with a filling of potatoes and swiss chard cooked in saffron, which is so good that you could eat it for just about any meal, and you could even eat the filling on its own.  Make sure you have a good non-stick pan to make your life easier, and don't skimp on the herbs or the saffron, both of which are essential to the dish.

• 1/2 lb (1 medium) waxy potato, cut into 3/8" dice
• 1 cup water
• Pinch saffron threads
• 3/4 lb swiss chard, stalks and leaves, shredded
• salt and pepper
• 2 tbsp lemon juice
• 1 garlic clove, crushed
• 5 eggs
• 1/4 cup milk
• 2/3 cup chopped herbs, such as parsley, dill, savory, and thyme
• vegetable oil
• 1/2 cup creme fraiche, or sour cream if you can't find it

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, uncovered, for 10-15 minutes, until the potato is soft.  Drain out excess liquid left in the pan.  Remove from the heat, add lemon juice and garlic, and leave to cool.

The saffron-potato-chard mixture, which would make a great side to just about anything

Results duplicated at home - this isn't hard

Whisk together eggs, milk, herbs, and some salt and pepper.  Pour 1 tsp oil into a hot, 9" nonstick frying pan, and add a quarter of the egg mixture to make a thin round omelette.  Transfer to paper towels.  Make remaining 3 omelettes in the same way.

Spread a layer of the creme fraiche / sour cream among the omelettes, spreading over half of each.  Then spread chard mixture into each omelette - you will have more than you need for this.  Fold omelette in half, then into quarters.  Serve immediately, or warm in a 325 deg F oven for 5-8 minutes to heat.

Line with sour cream / creme fraiche on half and add filling

Fold in half twice, being careful not to break the omelette in the process