{"id":2987,"date":"2014-03-09T21:00:48","date_gmt":"2014-03-09T20:00:48","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=2987"},"modified":"2014-03-09T21:07:28","modified_gmt":"2014-03-09T20:07:28","slug":"ottolenghisation-chard-potato-omlette-mangold-kartoffel-omlette","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=2987","title":{"rendered":"ottolenghisation: chard & potato omelette – mangold & kartoffel omelette"},"content":{"rendered":"

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it seems that winter is over and i really hope spring is arriving now. we already had some sunny and mild days, but apart from some chive sprouts, there are no fresh greens yet. lucky the ones who still have some frozen greens from last year. i already reported that we still have chard … meanwhile i became a kind of expert for all the variations you can do with chard. at the first glance, this omelette with chard and potatoes sounded very ordinary, but it turned out to be my absolute culinary highlight for this year!<\/p>\n

it tastes surprisingly light and fresh. cr\u00e8me\u00a0fra\u00eeche\u00a0and lemon counterbalance all the possible heaviness of eggs and potatoes. i don\u00b4t know what makes the somehow earthy flavour of the chard pleasantly stand out but i never tasted it that explicitly before. to make a long story short. it is exactly what i expect from an ottolenghi recipe. this dish has a perfect harmony! that\u00b4s why it became one of my favorite soul foods<\/a><\/em>.<\/p>\n

you will find the original recipe in ottolenghis vegetarian cookbook<\/a> <\/em>and i promise, you won\u00b4t miss any meat here – even if you are not a vegetarian.<\/p>\n

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\u00a0for 3 persons as a main dish:<\/p>\n

250 g potatoes
\nsafran
\n350 g chard
\n2 tbsp lemon juice
\n1 garlic
\n5 eggs
\n60 ml milk
\n20 g chopped herbs (parsley, aneth)
\nolive oil
\ncr\u00e8me\u00a0fra\u00eeche
\nsalt and pepper<\/p>\n

to prepare the filling, peel the potatoes and cut them in 1 cm cubes. cook them for 4 minutes in 200 ml of water and a pinch of safran. then add the chard, some salt and pepper and let it all cook for about 10-15 minutes. strain the remaining cooking liquid, add lemon juice and garlic and set aside.<\/p>\n

combine eggs, milk, chopped herbs, salt and pepper for the omelette. heat one tbsp of oil in a frying pan of 20-22 cm diameter. the size of the pan is important as your omelette would become too big if the pan is to large. with the egg mixture bake about four or five thin omelets. put the omelets on some kitchen paper to drain the remaining oil.<\/p>\n

spread some\u00a0cr\u00e8me\u00a0fra\u00eeche on one halve of every omelette. divide the potato and chard mixture between them. fold the other halve of the omelette over the filled one and fold a second time so that at the end you have triangles. place them in an oiled ovenproof form. at this point you can cover it with some cling film and keep it in the fridge. or if you are ready to eat, bake the omelets in a preheated oven (170\u00b0C) for 5-10 minutes, until they are hot.<\/p>\n

enjoy!<\/p>\n

********************<\/p>\n

f\u00fcr 3 personen als hauptspeise:<\/p>\n

250 g kartoffeln
\nsafran
\n350 g mangold
\n2 el zitronensaft
\n1 knoblauchzehe
\n5 eier
\n60 ml milch
\n20 g gehackte kr\u00e4uter (petersilie, dill)
\noliven\u00f6l
\ncr\u00e8me\u00a0fra\u00eeche
\nsalz und pfeffer<\/p>\n

kartoffeln sch\u00e4len in und 1 cm gro\u00dfe w\u00fcrfel schneiden f\u00fcr die f\u00fcllung der omelette. 4 minuten in 200 ml wasser kochen. eine prise safran ins kochwasser geben. dann mangold sowie etwas salz und pfeffer dazu geben und weitere 10 bis 15 minuten kochen. dann die verbleibende kochfl\u00fcssigkeit abgie\u00dfen, den zitronensaft und knoblauch untermischen und beiseite stellen.<\/p>\n

zur vorbereitung f\u00fcr die omelette, eier, milch, gehackte kr\u00e4uter, salz und pfeffer mischen. einen essl\u00f6ffel \u00f6l in einer pfanne von 20-22 cm durchmesser erhitzen. die pfannengr\u00f6\u00dfe ist wichtig, weil die omelette zu gro\u00df und dick werden, wenn die pfanne zu gro\u00df ist. insgesamt 4 bis 5 d\u00fcnne, runde omelette backen. jeweils fertige omelette auf k\u00fcchenpapier legen.<\/p>\n

jedes omelette zur h\u00e4lfte mit\u00a0cr\u00e8me\u00a0fra\u00eeche bestreichen. dann die kartoffel-mangold mischung auf den bestrichenen h\u00e4lften verteilen. nun f\u00fcr jedes omelette die ungef\u00fcllte h\u00e4lfte jeweils \u00fcber die gef\u00fcllte h\u00e4lfte klappen. die h\u00e4lften noch einmal zusammenklappen, so dass dreiecke entstehen. die gef\u00fcllten omelette in eine ge\u00f6lte auflaufform legen. an diesem punkt k\u00f6nnen die omelette mit frischhaltefolie abgedeckt bis zu einem sp\u00e4teren zeitpunkt im k\u00fchlschrank aufbewahrt werden. vor dem servieren, auch wenn man sie jetzt sofort isst, im vorgeheizten ofen (170\u00b0 C) nochmal 5-10 minuten aufbacken, bis sie hei\u00df sind.<\/p>\n

guten appetit!<\/p>\n","protected":false},"excerpt":{"rendered":"

it seems that winter is over and i really hope spring is arriving now. we already had some sunny and mild days, but apart from some chive sprouts, there are no fresh greens yet. lucky the ones who still have … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[12,7,13],"tags":[15,61,103],"class_list":["post-2987","post","type-post","status-publish","format-gallery","hentry","category-autumn","category-recipes","category-winter","tag-chard","tag-potatoes","tag-vegetarian","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/2987","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2987"}],"version-history":[{"count":37,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/2987\/revisions"}],"predecessor-version":[{"id":4467,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/2987\/revisions\/4467"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2987"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2987"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2987"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}