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.

Comments

TOMATO CARPACCIO WITH SPRING ONION & GINGER SALSA

There is only one trick to this salad: the tomatoes must be ripe! The rest is easy and it is so delicious, you will want to make it many times. It would be a fantastic side dish to accompany any recipe. It is exceptionally good. INGREDIENTS 3cm piece of ginger, peeled and roughly chopped 3 spring onions, very finely sliced 40ml sunflower or olive oil 2 tsp good quality sherry vinegar 400g (beef) tomatoes (2-3 depending on size) sliced 2mm thick 1 small green chilli, deseeded and finely chopped 1 1/2 Tbsp finely shredded coriander 1 Tbsp olive oil flaked sea salt METHOD: Put the ginger and 1/2 teaspoon of flaked salt into a pestle and mortar and crush to a fine paste. Transfer to a bowl with the spring onions and stir to combine. Put the oil into a small pan and place on a low heat until just warm: you don't want it to heat too much. Pour over the spring onions and add 1 teaspoon of vinegar. Stir together and set aside. Chop the chili and ...

SLOW-BAKED LAMB SHOULDER

This is a lamb recipe that is so delicious you are going to make it more than once. A favourite of friends and family. I like to accompany with a couscous salad with feta and almonds and a yoghurt and bean dip . Recipes in this blog. INGREDIENTS 1.8 - 2.2 kg lamb shoulder, with or without the bone 2 tsp sea salt flakes 8 cloves garlic, roughly chopped 6 sprigs rosemary, stripped and leaves chopped 1 Tbsp black peppercorns 100ml extra virgin olive oil zest and juice of 1 lemon 3 Tbsp dried oregano 100ml white wine vinegar METHOD: Preheat the oven to 150°C (fan-forced). Trim extra fat from lamb. If you using a shoulder with the bone, make small incisions on the skin. Grind the salt, garlic, rosemary and peppercorns in a mortar and pestle or small food processor. Add the olive oil, lemon zest and juice and dried oregano. If using a boned shoulder, open out the lamb. Massage the marinade into the lamb. Make sure it goes into the small incisions. Pla...

TOFU MEATBALL KORMA

Tonight's meal is the Ottolenghi's Korma Feast. Gosh it was delicious 😋 ! I have been super tired with work and haven't felt much like cooking. We have not been eating very well in the last couple of weeks.... But tonight we really had a great meal even though I had to spend hours in the kitchen 🙄 . But it was worth it 😁 . Tofu meatball korma & Spicy berbere ratatouille with Olive oil flatbreads . All made from scratch. Just superb! The tofu meatballs are just amazing. I have leftover tofu and will make a batch and freeze them for another day. I can eat them just with no sauce or any other sauce. They would be lovely with some tomato base sauce or any curry sauce. But even with a side vegetable dish or salad. My husband thought that they were made with mince meat!! Yum yum! Ingredients ½ red onion, thinly sliced (60g) 2 tbsp lemon juice 40g cashews 20g blanched almonds 6 cardamom pods, shells discarded and seeds removed 2 tsp cumin seeds 2 tsp coriande...

THE BEST ONION GRATIN

I love this recipe. I have to stop myself for not eating more than I need. It goes really well as part of a baked dinner. When you try it, you'd want to make it again and again. 😍😋💚 Ingredients 4 medium red onions, peeled and quartered olive oil sea salt & freshly ground black pepper 8 sprigs of fresh thyme, leaves picked 2 cloves of garlic, peeled and sliced a small wineglass of white wine 4 Tbsp crème fraîche 50g gruyère cheese, grated 50g parmesan cheese, grated Preparation Preheat the oven to 200°C. Break the onion quarters apart to give you little 'petals'. Place these in an earthenware oven dish. Drizzle with a couple of glugs of olive oil and a pinch of salt and pepper, and toss in your thyme and garlic. Mix up well, add your white wine. Cover with a double layer of tinfoil, wrap tightly and place in the preheated oven. Bake for 45 minutes, then remove the dish from the oven, take the tinfoil off and pop th...

ROAST CABBAGE WITH PECORINO

This is the first time I cooked this recipe and it is amazing!! We had leftovers and served warmed the following day for lunch with family members and they all wanted the recipe. It is just a very different way to eat cabbage and it is scrumptious. From Ottolenghi's cookbook 'Simple'. INGREDIENTS 120ml olive oil 2 lemons: finely grate the zest to get 2 Tbsp + 1 Tbsp lemon juice 2 garlic cloves, crushed 1 cabbage (sweetheart, pointed cabbage or other), cut lengthways into eighths a small handful of parsley or tarragon leaves, roughly chopped 30g of pecorino or parmesan cheese, shaved salt and black pepper METHOD: Preheat oven to 220°C. In a small bowl or jar, whisk together the oil, lemon zest, garlic, 1/4 tsp salt and a good grind of pepper. Set aside 2 Tbsp. Arrange the cabbage on a parchment-lined tray and brush with the oil mixture. Roast for 20-25 minutes, until the edges are crisp and golden-brown. Transfer the c...

HOMECOOKING WITH TERESA

Search This Blog