Potato Saffron Omelet Recipe #112008
Adapted from recipe originally from Gourmet Magazine, by way of the Food Network website.
by echo echo
31 min | 15 min prep
SERVES 8
- 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
- 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.
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5 stars