Chard, Herb and Potato Omelette

This omelette is bursting with flavour and great for fish fans.

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Preparation &
Cooking Time

Prep Time
Cooking Time
Total Time 25 minutes
Serves 4

Nutritional Info (per portion)

Energy 291 kcal
Protein 31g
Fat 13g
of which saturates 3g
Carbohydrate 13g
of which sugars 2g
Fibre 1g
Salt 0g
  • Chard, Herb and Potato Omelette


  • 2 potatoes peeled approx 250g
  • Half an onion, chopped
  • 1 clove garlic, chopped
  • 1 tsp caraway seeds
  • 3 medium Cotswold eggs beaten
  • 25g ruby chard leaves
  • 1 tsp chopped sage
  • 2 tsp chopped thyme
  • Optional smoked trout topping
  • 1 tbsp olive oil
  • 1 clove garlic chopped
  • 1 red chilli finely chopped
  • 2 x 225g packs smoked trout fillets
  • 1 tsp wholegrain mustard
  • 1 tsp honey
  • Fresh watercress

How to make it

  1. Cool and thinly slice
  2. In a non stick pan gently fry the onion, garlic and caraway seeds for 3 to 4 minutes until soft add in a drizzle of olive oil
  3. Add half the roughly chopped chard
  4. Cook for a further minute to allow the chard to soften
  5. Add the potatoes, sage, thyme and tumeric and season
  6. Add the beaten eggs and fry gently for 5 minutes
  7. Finish off under a preheated grill for 1 minute
  8. For the smoked trout, if using, heat a frying pan with olive oil
  9. Add the garlic and chilli and cook for a few moments
  10. Add the smoked trout and cook until golden on both sides
  11. Add the mustard and remaining chard
  12. Turn the omelette out onto a large platter and place the smoked trout into the centre with some watercress leaves

Rob Rees is an International Food Consultant, Chef and former restaurateur. Formerly a Board Member of the Food Standards Agency he is currently General Governor and Trustee for the British Nutrition Foundation.