Chard, potato and chilli saffron omelettes with yogurt

Method

1. Put the potatoes and saffron in a saucepan with 200ml water and a good pinch of salt. Bring to the boil, lower the heat and simmer for 5 minutes or until the potatoes are just tender. Add the chard and continue simmering, uncovered, for a further 10 minutes or until the water has evaporated. Remove from the heat and add the chilli, garlic and lemon juice. Set aside until cooled to room temperature.

2. When you’re ready to cook, heat the oven to 180°C fan/gas 6 and lightly grease a baking sheet. Whisk together the eggs, milk and half the herbs, then season well with salt and pepper.

3. Heat a large non-stick sauté pan over a medium-high heat. Add a good splash of olive oil and pour in a quarter of the egg mix to make a thin, round omelette. As soon as it’s set, transfer to a plate to cool, then repeat to make 3 more using all the egg mix.

4. To assemble, spread each omelette with a quarter of the yogurt, then divide the chard and potato mixture among them, adding some of the remaining herbs. Fold each omelette in half, then in half again to get a fan-shaped case, allowing the filling to show on the open side.

5. Transfer the omelettes to a baking tray and put in the oven for about 10 minutes until piping hot. Serve immediately.

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