Potato Saffron Omelet

Recipe by echo echo
READY IN: 31mins




  • 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.