Saffron & Chard Omelette
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Prep: 20 mins
Cook: 20 mins
A lovely fragrant omelette that’s packed with goodness and topped with a tangy herb crème fraîche.
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573 kcal
(per portion)
Ingredients you'll need
  • 250g new potatoes
  • 300g rainbow chard
  • 1 garlic clove
  • 1 lemon
  • A handful of dill, leaves only
  • 4 eggs
  • A pinch of saffron powder
  • 200g crème fraîche
  • A handful of tarragon, leaves only
From your kitchen
  • 2 tsp + 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
You'll need
  • Pan
  • Frying pan
  • Bowl
Step by step this way
  • 1.

    Scrub and dice the potatoes into 2cm cubes. Put in a pan of cold water. Bring to the boil and simmer for 6-8 mins until tender. Drain and set aside.

  • 2.

    Meanwhile, thinly shred the chard leaves and stalks. Peel and grate the garlic. Heat 2 tsp olive oil in a frying pan. Add the chard and garlic to pan and cook, stirring, for 2-3 mins over a high heat to wilt the chard. Take off the heat.

  • 3.

    Zest half the lemon into a bowl. Set aside. Squeeze a little juice over the chard, then tip the chard mixture onto a large plate to cool a little.

  • 4.

    Pick the feathery leaves from the dill and roughly chop. Place into a large bowl with the eggs, saffron powder, 1 tbsp of the crème fraîche and plenty of salt and pepper. Whisk together.

  • 5.

    Stir the remaining crème fraîche into the bowl with the lemon zest. Finely chop the tarragon leaves. Add them to the bowl. Season with a little salt and pepper. Stir together. Set aside.

  • 6.

    Heat a small non-stick frying pan and add 1/2 tbsp oil. Add half the egg mix and cook gently for 2-3 mins, tilting the pan to cover the base of the pan. When the omelette is just firm and the top is almost set, top with a spoonful of the drained potatoes and the chard. Fold the omelette in half. Cook for 1-2 mins then slide out onto a hot plate.

  • 7.

    Repeat with another 1/2 tbsp oil, the remaining egg mixture and a spoonful each of the potatoes and chard to make a second omelette. Slide onto a warm plate.

  • 8.

    Serve the omelettes with the remaining potatoes and chard on the side and spoonfuls of the tarragon crème fraîche.

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