Ingredients
- 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
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Cool and thinly slice
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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
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Add half the roughly chopped chard
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Cook for a further minute to allow the chard to soften
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Add the potatoes, sage, thyme and tumeric and season
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Add the beaten eggs and fry gently for 5 minutes
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Finish off under a preheated grill for 1 minute
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For the smoked trout, if using, heat a frying pan with olive oil
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Add the garlic and chilli and cook for a few moments
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Add the smoked trout and cook until golden on both sides
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Add the mustard and remaining chard
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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.