This is also tasty with spinach if you can’t get hold of chard.
250g (peeled weight) waxy potatoes, peeled and cut into 1cm dice
pinch of saffron threads
350g Swiss chard (stalks and leaves), shredded
2 tablespoons lemon juice
1 garlic clove, crushed
5 free range eggs
20g chopped herbs (tarragon, dill, parsley)
100g creme fraiche
salt and pepper
To prepare the omelette filling, put the potatoes, water and saffron in a large pan and bring to the boil. Simmer for four minutes, then add the chard and some salt and pepper. Continue cooking, covered for 10-15 minutes, or until the potato is soft. Drain out any excess liquid that is left in the pan. Off the heat, add the lemon juice and garlic. Leave to cool.
For the omelettes, whisk together the eggs, milk, herbs and some salt and pepper. Pour 1 tablespoon of oil into a hot non- stick frying pan, then use 1/4 of the egg mix to make a thin round omelette. Transfer to kitchen paper. Make three more omelettes in the same way. Leave to cool down.
Divide the creme fraiche among the omelettes, spreading it over one half of each. Taste the chard mix and adjust the seasoning, then spread generously over the creme fraiche. Fold each omelette over in half, then fold again to get a fan shape. Allow the chard mix to show at the open side. Arrange the omelettes in a lightly oiled ovenproof dish or on a baking sheet. Place the omelettes in the oven for 5-8 minutes at 170C/ gas mark 3 for 5-8 minutes or until hot. Serve at once.