Total Time
31mins
Prep 15 mins
Cook 16 mins

Adapted from recipe originally from Gourmet Magazine, by way of the Food Network website.

Ingredients Nutrition

Directions

  1. Dissolve saffron in heated broth; let steep at least 5 minutes.
  2. Cook potatoes in boiling, salted water 8 minutes; drain.
  3. In 12" non-stick skillet, sauté onions in 2 Tbs oil over medium heat, stirring occasionally, until golden; stir in potatoes to coat; transfer to a bowl.
  4. In a large bowl whisk together eggs through pepper; whisk in saffron broth.
  5. Stir into onion and potato mixture.
  6. In skillet over medium-high heat, heat 3 Tbs oil until hot but not smoking and add egg mixture, spreading potatoes evenly.
  7. Reduce heat to medium and cook omelet, stirring occasionally, about 1 minute until eggs just begin to set.
  8. 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.
  9. Reduce heat to low, center skillet and cook omelet about 4 more minutes until almost set.
  10. Turn omelet over and cook about 4 minutes until other side is golden.
  11. Slide omelet onto a platter, cool to room temp and cut into wedges.
  12. May be made 1 day ahead: cover and chill; bring to room temp before serving.
Most Helpful

This was very well received for breakfast this morning! Since it was just me, DH & our toddler, I made half the recipe and used 4 small red potatoes. I also had 1/2 lb of bacon that I was going to make anyway, so I chopped it and fried it with the onions, then drained them before continuing with the recipe. My fresh scallions weren't so fresh anymore, so I opted for dried chives instead. DH raved over this recipe and I loved that the saffron was a star player instead of getting drowned out by other flavors. Thanks for sharing, echo echo! :) Made & enjoyed for the Spain & Portugal Forum's Saffron Tag Game.

**Tinkerbell** January 07, 2011

OMG this is sooooo good!! Using saffron chicken broth made for a very differant blend of flavors from my usual omelet. DH and I both loved it. I did cut it in half for the two of us. I did make a few changes for us - used frozen (thawed) hash browns for ease and added some chopped ham that we had left over to the potatoe, onion mix while it was frying and just before it finished cooking sprinkled on some cilantro. This is special enough for company and so very easy, loved the rich color the saffron threads lent to the finished dish. Made for 2011- January Tag Game "Saffron"

Bonnie G #2 January 04, 2011

This is an excellent omelet. It deserves way more then 5*s. I followed the recipe to a T except I used butter instead of olive oil. I am going to be making this recipe awhole lot from now on. Thank you echo for sharing :)

lemoncurd December 27, 2006