POTATO SAFFRON OMELET
Make and share this Potato Saffron Omelet recipe from Food.com.
Provided by echo echo
Categories Breakfast
Time 31m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 193.1, Fat 12.3, SaturatedFat 2.4, Cholesterol 158.6, Sodium 80.7, Carbohydrate 14.8, Fiber 1.6, Sugar 2.5, Protein 6.3
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