Chard, Potato and Chilli Saffron Omelette Recipe

This omelette is a Syrian-style breakfast that's great for dinner too. Photo / Kris Kirkham

Vibrant and variable, this dish from UK restaurateur Ben Tish’s new cookbook Mediterra works any time of the day.

This is my version of the Syrian-style breakfast omelette known as ejjeh. It’s not just for breakfast, though; I’ll happily make these for dinner with a fresh salad or cut them into slices to serve as part of a mezze. The saffron and yolks impart a vibrant yellow to the omelette base, which I find irresistible alongside the greens and fresh herbs.

Be creative — vary the herbs with coriander and thyme and use kale or black cabbage in place of the chard. I’ve also made this with chopped leafy radishes using the same quantities.

Mediterra by Ben Tish, $59.99, published by Bloomsbury Publishing.

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