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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