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Prep Time: 15 Minutes Cook Time: 16 Minutes |
Ready In: 31 Minutes Servings: 8 |
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Ingredients:
1/4 teaspoon saffron thread |
1/4 cup chicken broth |
3 baking potatoes, peeled and cut in 1/4 inch cubes (about 11/2 pounds) |
2 large onions, chopped fine |
5 tablespoons olive oil |
6 large eggs |
1/2 cup thinly sliced scallion top |
salt |
pepper |
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.
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