chard potato and chilli saffron omelettes with yogurt

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Chard potato and chilli saffron omelettes with yogurt

Chef Ben Tish shares his recipe for a filling omelette, packed with herbs and greens and served with plenty of chilli and yogurt.

250g new potatoes, peeled and cut into 1cm cubes

Pinch saffron threads

350g swiss or rainbow chard, washed and chopped

1 red chilli, deseeded and finely sliced

1 garlic clove, finely chopped

Juice 1 lemon

5 large free-range eggs

60ml whole milk

Small handful chives, roughly chopped

Small handful dill, roughly chopped

Small handful parsley, roughly chopped

Olive oil to fry

100g greek yogurt

Ingredients

Techniques