Ingredients for Potato Saffron Omelet
- Saffron Thread
- Chicken Broth
- Baking Potatoes
- Onions
- 1 tablespoon olive oil
- 3 large eggs
- Scallion Top
- 1/4 teaspoon salt
- Pepper
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How to Make Potato Saffron Omelet
- Peel and thinly slice 1 medium russet potato (about 1 cup sliced).
- In a medium bowl, gently toss the potatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of black pepper.
- Heat a large non-stick skillet over medium heat. Add the potatoes and cook for about 8-10 minutes, stirring occasionally, until tender and lightly browned.
- Meanwhile, in a small bowl, whisk together 3 large eggs, 1/4 cup milk or cream, 1/4 teaspoon saffron threads, 1/4 teaspoon salt, and a pinch of black pepper.
- Once the potatoes are cooked, push them to one side of the skillet. Pour the egg mixture into the skillet.
- Cook for 2-3 minutes, or until the edges are set.
- Using a spatula, gently lift the edges of the omelet and tilt the pan to allow uncooked egg to flow underneath.
- Sprinkle 1 tablespoon chopped fresh chives (optional) over one half of the omelet.
- Carefully fold the omelet in half using the spatula.
- Cook for another minute, until the omelet is cooked through and golden brown.
- Slide the omelet onto a plate and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
10g
Fat
11g
Carbs
4g
