SPINACH & SAFFRON OMELETTES

This is a simple yet very tasty recipe adapted from the cookbook Plenty from Ottolenghi. I couldn't find any chard, so I used baby spinach leaves instead, and cooked then in the Catalan style with pine nuts and sultanas. The combination was amazing! Here we served it with another Ottolenghi's favourite, Fancy coleslaw salad from his book Plenty More. I am not a big fan of coleslaw, and I think the reason is the dressing, usually made with bought mayo. This recipe uses yoghurt and mayo instead and it is beautiful. For the salad recipe, click here.

Ingredients

50g (net weight) waxy potatoes, peeled and cut into 1cm dice
200ml water
Pinch of saffron
200g baby spinach leaves

1/4 cup pine nuts

1/4 cup sultanas
Salt and pepper
4 eggs
50ml milk
20g mixed fresh herbs (parsley, dill & chives), chopped
Olive oil
100g crème fraîche

Method

Put the potatoes, water and saffron in a big pan and slowly bring to a simmer. 

Cook for 10 - 15 minutes, until the potato is soft and drain. Leave to cool.

In the meantime, put some oil in a medium fry pan and add the potatoes. Fry until gold and crunchy. 

Add the pine nuts. Cook, stirring for about 30 seconds and when they start to turn golden, add the sultanas. Continue cooking for about 1 minute.

Add the spinach and cook, stirring until wilted. Add some salt and pepper to taste. Remove from heat and keep aside.

For the omelettes, whisk the eggs, milk, herbs and some salt and pepper. 

Pour a teaspoon of oil into a 20 cm hot non-stick pan, pour in a quarter of the egg mix and make a thin, round omelette. 

Transfer to a kitchen towel to cool, and repeat three times.

Spread half of each omelette with crème fraîche. Spread generously with the potatoes and the spinach mixture over the crème fraîche. 

Fold the omelette over the covered half, then fold along the centre to get a fan-shaped case. Make sure the filling shows at the open side. Arrange on a lightly oiled ovenproof dish. 

To serve, preheat the oven to 170C/350F/gas mark 3, and bake for five to eight minutes, or until hot. 

Serve at once with a salad if you like.

Serves 2 - 4

Here it was served with a Cobb salad.

This time was served with Fancy coleslaw salad.