Potato Saffron Omelet - cooking recipe

Ingredients
    1/4 teaspoon saffron thread
    1/4 cup chicken broth
    3 baking potatoes, peeled and cut in 1/4 inch cubes (about 11/2 pounds)
    2 large onions, chopped fine
    5 tablespoons olive oil
    6 large eggs
    1/2 cup thinly sliced scallion top
    salt
    pepper
Preparation
    Dissolve saffron in heated broth; let steep at least 5 minutes.
    Cook potatoes in boiling, salted water 8 minutes; drain.
    In 12\" non-stick skillet, saute onions in 2 Tbs oil over medium heat, stirring occasionally, until golden; stir in potatoes to coat; transfer to a bowl.
    In a large bowl whisk together eggs through pepper; whisk in saffron broth.
    Stir into onion and potato mixture.
    In skillet over medium-high heat, heat 3 Tbs oil until hot but not smoking and add egg mixture, spreading potatoes evenly.
    Reduce heat to medium and cook omelet, stirring occasionally, about 1 minute until eggs just begin to set.
    Shift skillet so that 1/4 of omelet is directly over center of burner and cook 1 minute; shift skillet 3 more times to cook remaining quarters 1 minute each.
    Reduce heat to low, center skillet and cook omelet about 4 more minutes until almost set.
    Turn omelet over and cook about 4 minutes until other side is golden.
    Slide omelet onto a platter, cool to room temp and cut into wedges.
    May be made 1 day ahead: cover and chill; bring to room temp before serving.

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