Ingredients
-
1/4
-
1/4
-
3
-
2
-
5
-
6
-
1/2
-
-
-
-
-
-
-
-
Directions
Potato Saffron Omelet, Adapted from recipe originally from Gourmet Magazine, by way of the Food Network website , This was very well received for breakfast this morning! Since it was just me, DH & our toddler, I made half the recipe and used 4 small red potatoes I also had 1/2 lb of bacon that I was going to make anyway, so I chopped it and fried it with the onions, then drained them before continuing with the recipe My fresh scallions weren’t so fresh anymore, so I opted for dried chives instead DH raved over this recipe and I loved that the saffron was a star player instead of getting drowned out by other flavors Thanks for sharing, echo echo! 🙂 Made & enjoyed for the Spain & Portugal Forum’s Saffron Tag Game
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Steps
|
1
Done
|
Dissolve Saffron in Heated Broth; Let Steep at Least 5 Minutes. |
|
2
Done
|
Cook Potatoes in Boiling, Salted Water 8 Minutes; Drain. |
|
3
Done
|
in 12" Non-Stick Skillet, Saut Onions in 2 Tbs Oil Over Medium Heat, Stirring Occasionally, Until Golden; Stir in Potatoes to Coat; Transfer to a Bowl. |
|
4
Done
|
in a Large Bowl Whisk Together Eggs Through Pepper; Whisk in Saffron Broth. |
|
5
Done
|
Stir Into Onion and Potato Mixture. |
|
6
Done
|
in Skillet Over Medium-High Heat, Heat 3 Tbs Oil Until Hot but not Smoking and Add Egg Mixture, Spreading Potatoes Evenly. |
|
7
Done
|
Reduce Heat to Medium and Cook Omelet, Stirring Occasionally, About 1 Minute Until Eggs Just Begin to Set. |
|
8
Done
|
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. |
|
9
Done
|
Reduce Heat to Low, Center Skillet and Cook Omelet About 4 More Minutes Until Almost Set. |
|
10
Done
|
Turn Omelet Over and Cook About 4 Minutes Until Other Side Is Golden. |
|
11
Done
|
Slide Omelet Onto a Platter, Cool to Room Temp and Cut Into Wedges. |
|
12
Done
|
May Be Made 1 Day Ahead: Cover and Chill; Bring to Room Temp Before Serving. |
