Recipe by echo echo
Adapted from recipe originally from Gourmet Magazine, by way of the Food Network website.
Top Review by **Tinkerbell**
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.
- 1⁄4 teaspoon saffron thread
- 1⁄4 cup chicken broth
- 3 baking potatoes, peeled and cut in ¼ inch cubes (about 1½ pounds)
- 2 large onions, chopped fine
- 5 tablespoons olive oil
- 6 large eggs
- 1⁄2 cup thinly sliced scallion top
Directions See How It's Made
- 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, sauté 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.