Potato Saffron Omelet

Ingredients

• 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
• salt
• pepper

Directions

1. 1

   Dissolve saffron in heated broth; let steep at least 5 minutes.

2. 2

   Cook potatoes in boiling, salted water 8 minutes; drain.

3. 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. 4

   In a large bowl whisk together eggs through pepper; whisk in saffron broth.

5. 5

   Stir into onion and potato mixture.

6. 6

   In skillet over medium-high heat, heat 3 Tbs oil until hot but not smoking and add egg mixture, spreading potatoes evenly.

7. 7

   Reduce heat to medium and cook omelet, stirring occasionally, about 1 minute until eggs just begin to set.

8. 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. 9

   Reduce heat to low, center skillet and cook omelet about 4 more minutes until almost set.

10. 10

    Turn omelet over and cook about 4 minutes until other side is golden.

11. 11

    Slide omelet onto a platter, cool to room temp and cut into wedges.

12. 12

    May be made 1 day ahead: cover and chill; bring to room temp before serving.