Saffron Potato Omelet Recipe
- 2 large onions, chopped finely
- 5 tablespoons olive oil (75 ml)
- 3 baking russet potatoes (685 g)
- ¼ teaspoon saffron threads (1.25 g)
- ¼ cup chicken broth (2.8 g)
- 6 large eggs
- ½ cup thinly sliced scallion top (50 g)
- Salt & freshly ground black pepper
- In a 12-inch non-stick frying pan, sauté onions in 2 tablespoons oil over moderate heat, stirring occasionally, for about 20 minutes or until golden brown. Transfer onions to a bowl and set aside.
- Peel potatoes and cut into ¼-inch cubes. In a saucepan of boiling salted water, cook potatoes until almost tender, for about 8 minutes, and drain well using a strainer.
- Allow potatoes to cool and then stir in to onions. You can make the onion and potato mixture a day before, covered and chilled.
- Into a small metal bowl, crumble saffron threads while in a small saucepan heat broth until melted and pour over saffron. Let mixture stand until saffron is softened, takes about 5 minutes.
- In a large bowl, beat together eggs, scallion greens, saffron mixture, salt and pepper to taste; Pour this egg mixture into onion and potato mixture.
- In frying pan, adjusted to moderately high heat, heat remaining 3 tablespoons oil until hot but not smoking; Pour in omelet mixture, spreading potatoes evenly.
- Reduce heat to moderate and cook omelet until eggs just begin to set, takes about 1 minute.
- Move skillet so that ¼ of omelet is directly over center of burner and cook for 1 minute. Move skillet 3 more times, cooking remaining portions in the same manner; Place skillet in the center and cook over low heat until almost set, about 4 minutes more.
- Transfer omelet by sliding into baking sheet, bottom side down, and turn omelet back into skillet; Cook other side of omelet until golden brown or about 4 minutes.
- Slide omelet onto a serving platter and cool to room temperature.
- Cut omelet into wedges and serve!
Recipe by Mashed Potatoes Recipe at http://www.mashed-potatoes-recipe.com/saffron-potato-omelet-recipe/
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