Method

• Peel and cut potatoes into small cubes, place in a pot with the water
• Bring to the boil and remove the lid
• Wash, and roughly chop the chard and add to the boiling potatoes
• Finally chop the garlic and add to the pot
• Continue to cook until the potatoes are tender and the water is evaporated
• Stir through the cream cheese, lemon juice and season with salt and pepper
• In a bowl whisk the eggs and add a little salt and pepper
• Heat a fry pan on a high heat, once hot add a small amount of olive oil and then add a quarter of the whisked eggs
• Swirl the pan so the egg covers the base of the fry pan and cook until the egg is set
• Remove the pan from the heat, spread a quarter of the filling over half of the omelette and then fold the remaining half over the top
• Slide the omelette onto a plate to serve Repeat this process with the remainder of the egg mix and filling