Ingredients:
1/4 teaspoon saffron threads
1/4 cup chicken broth
3 baking potatoes, peeled and cut in 1/4 inch cubes ( about 1 1/2 pounds)
2 large onions, chopped fine
5 tablespoons olive oil
6 large eggs
1/2 cup thinly sliced scallion tops
salt
pepper
Directions:
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, saute 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.
Servings: 8
Time preparation: 15 min.
Time total: 31 min.