Fresh herb omlettes with crème fraîche and saffron potato

As you may have already noticed, I am a big fan of sweet-spicy meals with exciting textures and unusual combinations. Yep, this recipe is just totally the opposite. It is smooth, a bit sour and I wouldn’t have mentioned it here if the others weren't impressed. Everybody else was satisfied but me. I added this recipe here as a reminder, one day maybe I will discover the hidden possibilities of shaking this a bit up.

INGREDIENTS (Serves 2)

225g  potato, peeled and cut into 2cm dice 

pinch of saffron threads

2 tbsp lemon juice

1/2 garlic clove, crushed

salt and pepper

5 eggs 

30ml milk 

17g chopped herbs (dill, parsley) 

vegetable oil 

125g crème fraîche, cold

salt and pepper

METHOD

1. Cook the potatoes with saffron in salty water for about 20 minutes, or until the potato is soft. Drain it, and off the heat, add the lemon juice and garlic. Mix and leave to cool. 

2. Whisk together well the eggs, milk, 3/4 of the herbs and some salt and pepper. Pour 1 teaspoon of oil into a hot, nonstick frying pan, then use one-quarter of the egg mix to make a thin round omelette. Transfer to a plate. Make three more omelettes in the same way. Leave to cool down. 

3. Divide the cold crème fraîche among the omelettes, spreading it over one-half of each. Taste the potato mix and adjust the seasoning, then spread over the crème fraîche. Fold each omelette over in half, then fold again to get a fan shape. Allow the filling to show on the open side. 

4. Arrange the omelettes in a lightly oiled ovenproof dish. When ready to serve, place the omelettes under the hot grill for a couple of minutes, or until they get a nice brown(ish) colour. Serve at once and spread the rest of the fresh herbs on the top.

NOTE: Next time I will add some spinach to the potato OR some tarragon to the herb mix.