Swiss chard is undervalued in Britain. It's a great substitute for spinach, and keeps its shape well. Serves four.
50g (net weight) waxy potatoes, peeled and cut into 1cm dice
200ml water
Pinch of saffron
350g Swiss chard, washed and shredded
Salt and pepper
2 tbsp lemon juice
1 garlic clove, crushed
5 eggs
60ml milk
20g mixed fresh herbs, chopped
Vegetable oil
100g crème fraîche
Put the potatoes, water and saffron in a big pan and slowly bring to a simmer. After four minutes, add the chard, season, cover and cook for 15 minutes, until the potato is soft and the water evaporated. Off the heat, add the lemon juice and garlic. Leave to cool.
For the omelettes, whisk the eggs, milk, herbs and some salt and pepper. Pour a teaspoon of oil into a large, 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. Taste the chard mix, adjust the seasoning accordingly and spread generously 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.
· Yotam Ottolenghi is chef-patron of Ottolenghi, London.