small handful each chives, dill fronds and flat-leaf parsley leaves, all roughly chopped
100g Greek yoghurt, plus extra to serve (optional)
Method
Put the potatoes, 200ml water,
the saffron and a good pinch of
sea salt in a pan and bring to
the boil. Lower the heat and
simmer until the potatoes are
just tender. Add the chard and
continue simmering, uncovered,
for a further 10 minutes or until
the potatoes and chard are
tender and the water has
evaporated. Remove from the
heat and add the chilli, garlic
and lemon juice. Set aside to
cool to room temperature.
Preheat the oven to
200C/180C F/Gas 6 and lightly
grease a baking tray.
In a bowl, whisk the eggs,
milk and herbs together and
season well with salt and
black pepper.
Heat a large non-stick sauté pan
over a medium-high heat.
When it is hot, add a splash of
oil and pour in one quarter of
the egg mixture to make a thin,
round omelette. When set,
transfer to a plate to cool, then
repeat, using all the egg mixture
to make three more omelettes.
Spread half of each omelette
with one quarter of the yoghurt,
then divide the chard and
potato mixture equally among
them. Fold each omelette over
the covered half, then fold along
the middle to get a fan-shaped
case, allowing the filling to
show along the open edges.
Transfer the omelettes to
the baking tray and cook in the
oven for around 10 minutes
until piping hot throughout.
Serve immediately, with the
extra Greek yoghurt on the
side, if using.
Recipes And Photographs Taken From Mediterra By Ben Tish, Photography By Kris Kirkham (Bloomsbury, £26).
