Potato Saffron Omelet

READY IN: 31mins
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.

Ingredients Nutrition


  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.

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