Potato and Chard Omelette

Potato and Chard Omelette

I could try and dress up this potato and chard omelette as a frittata, or even call it a nod to a Spanish tortilla. But it is more of a thrown together, keep it rustic omelette. Comfort food.

When lockdown came in, I started to get a veg box delivered again. A regular delivery was always problematic before because I wasn’t at home when it was delivered and there was nowhere to leave it. Now though, I am getting a weekly delivery from a local farm. And it’s great.

Right now, we are in the Hungry Gap, that period between April and up until early June when the winter crops are coming to an end and we are too early to harvest the new season’s crops.

April is the leanest month on British farms. So, living seasonally and eating locally produced veg, means that regulars in the box are potatoes, onions, carrots and cabbage.

Being Irish, seeing potatoes in the box every week is no hardship. Potatoes cooked any which way are my ultimate comfort food. Buttery mash sees me through late autumn until late winter. Chips are a naughty treat anytime of the year. Potato salad, smothered in dill, drizzled in oil and seasoned well, is a signal of summer.

This recipe is a naughty / nice treat. It is dishevelled on the plate. It's not trying to be Instagram friendly. It is pyjamas in the afternoon, watching a couple of films on a lockdown weekend. What it lacks in appearance, it makes up for in taste. The potatoes are sautéd until golden, sprinkled in garlic, cooked until it turns golden too and takes on a slight caramel flavour. Fresh chard is pushed around the pan until it just wilts, keeping as much freshness and flavour right before the eggs are added. You could finish it off with a sprinkle of grated cheese. You could also add a spoonful of Dijon mustard as you beat the eggs to provide a little heat.


2 medium sized potatoes, par boiled and cut unto half moons

2 eggs, beaten

A handful of chard

Salt and pepper

2 cloves of garlic, sliced

Olive oil

In a medium sized frying pan, add about a tablespoon of oil and heat. Add the potatoes and sauté until golden brown.

Add the garlic and cook until it turns golden.

Add the chard. When it begins to wilt, add the eggs and seasoning. Cook until just set.