2 large onions
5 tablespoons olive oil
3 baking potatoes, like russets
1/4 teaspoon saffron threads
1/4 cup chicken broth
6 large eggs
1/2 cup thinly-sliced scallion greens
Salt
Freshly-ground black pepper
Directions: one line for each direction. When saved the lines will be numbered.
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 1/4-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 saffron is 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 set over moderately-high heat, heat remaining 3 tablespoons oil 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 1/4 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 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.
This recipe yields 8 to 10 servings.
Nutrition Facts not Available
Rating: ()
Added On: May 7, 2008
* SARA'S SECRETS with Sara Moulton - (Show # SS-1A20) - from the TV FOOD NETWORK
