Categories Egg Onion Potato Appetizer Low/No Sugar Saffron Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8 to 10 as part of a tapas buffet
Number Of Ingredients 7
Steps:
- In a 12-inch non-stick skillet cook onions in 2 tablespoons oil over moderate heat, stirring occasionally, until golden, about 20 minutes. Transfer onions to a bowl and cool.
- While onions are cooking, peel potatoes and cut into 1/2-inch cubes. In a saucepan of boiling salted water cook potatoes until almost tender, about 8 minutes, and drain well in a colander. Cool potatoes and add to onions. Onion and potato mixture may be made 1 day ahead and chilled, covered.
- Crumble saffron threads into a small metal bowl. In a small saucepan heat broth until hot and pour over saffron. Let mixture stand until softened, about 5 minutes.
- In a large bowl whisk together eggs, scallion greens, saffron mixture, and salt and pepper to taste and stir in onion and potato mixture. In skillet heat remaining 3 tablespoons oil over moderately high heat until hot but not smoking and add egg mixture, spreading potatoes evenly. Reduce heat to moderate and cook omelet, stirring occasionally, until eggs just begin to set, about 1 minute. Shift skillet so that one fourth of omelet is directly over center of burner and cook 1 minute. Shift skillet 3 more times, cooking remaining fourths in same manner. Center skillet and cook omelet over low heat until almost set, about 4 minutes more.
- Slide omelet, bottom side down, onto a baking sheet and invert omelet back into skillet. Cook other side of omelet until golden, about 4 minutes. Slide omelet onto a platter and cool to room temperature. Omelet may be made 1 day ahead and chilled, covered. Bring omelet to room temperature before serving.
- Cut omelet into wedges.
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Md Bakul
[email protected]This omelet is the perfect comfort food. It's warm, fluffy, and filling. I love eating it on a cold winter day.
Loonie ML
[email protected]This omelet is a great way to use up leftover potatoes. It's also a great way to get your kids to eat their vegetables.
Felisitas Villegas
[email protected]This omelet is so easy to make, even for a beginner cook like me. I'm definitely going to be making this again.
Sad Pari
[email protected]I'm not a big fan of potatoes, but I loved this omelet! The saffron really brings out the flavor of the potatoes.
Leana Ahmadi
[email protected]This omelet is so delicious and satisfying. I love the combination of potato and saffron. It's a great way to spice up a classic breakfast dish.
Natasha Mukweza
[email protected]I made this omelet for dinner and it was a hit! My husband and I both loved it. It's a great recipe for a quick and easy weeknight meal.
Samantha Godinez Sanchez
[email protected]This omelet is the perfect way to start my day. It's filling, flavorful, and gives me a boost of energy.
Alyce Tendo
[email protected]I'm allergic to eggs, so I made this omelet with egg replacer and it turned out great! This recipe is a lifesaver for people with egg allergies.
Adnan Tariq
[email protected]I added some chopped bell peppers and onions to my omelet and it was delicious! This recipe is so versatile, you can really add whatever vegetables you have on hand.
Chrust
[email protected]This omelet is so easy to make and it's packed with flavor. I love that I can use up leftover potatoes in this recipe. It's a great way to reduce food waste.
Denis Funez
[email protected]Followed the recipe exactly and it turned out amazing! My family loved it and even my picky kids ate it all up.
Jubilee Moses
[email protected]I'm not usually a fan of omelets, but this one blew me away! The potato and saffron gave it such a unique and flavorful twist. I'll definitely be making this again.
James Ikuomola
[email protected]This potato saffron omelet was a delight! The flavors of the potato, saffron, and eggs blended perfectly, creating a savory and aromatic dish. I especially enjoyed the crispy edges of the omelet, which added a nice textural contrast to the soft and f