Ingredients for Tapas Potato Saffron Omelet
- 1 large onion, thinly sliced
- Olive Oil
- Baking Potatoes
- Saffron Thread
- Chicken Broth
- 6 large eggs
- Scallion Top
- Salt & Freshly Ground Black Pepper
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How to Make Tapas Potato Saffron Omelet
- In a 12-inch non-stick skillet, cook thinly sliced onion in 2 tablespoons olive oil over moderate heat, stirring occasionally, until golden brown (about 20 minutes).
- Transfer the cooked onions to a bowl and let cool completely.
- While the onions are cooking, peel and cut the potatoes into 1/4-inch cubes.
- In a saucepan of boiling salted water, cook the potatoes until almost tender (about 8 minutes). Drain well in a colander and rinse with cold water to stop the cooking process.
- Cool the potatoes completely and then add them to the cooled onions.
- (Optional) The onion and potato mixture can be made 1 day ahead, covered, and refrigerated.
- Crumble saffron threads into a small metal bowl.
- In a small saucepan, heat the broth until hot and pour it over the saffron.
- Let the mixture stand until the saffron is softened (about 5 minutes).
- In a large bowl, whisk together the eggs, 2 scallions (green parts only, reserve white parts for garnish), saffron mixture, salt, and pepper. Gently stir in the cooled onion and potato mixture.
- In the same 12-inch skillet, heat the remaining 3 tablespoons of olive oil over moderately high heat until hot but not smoking.
- Add the egg mixture, spreading the potatoes evenly across the skillet.
- Reduce heat to moderate and cook, stirring occasionally, until the eggs begin to set around the edges (about 1 minute).
- Using a spatula, gently lift and tilt the omelet, allowing uncooked egg to flow underneath. Repeat until mostly set.
- Cook over low heat for 4 minutes more, or until the omelet is almost fully set but still slightly moist on top.
- Carefully slide the omelet, bottom side down, onto a baking sheet. Then invert the omelet back into the skillet to cook the other side.
- Cook the other side of the omelet over low heat until golden brown (about 4 minutes).
- Slide the omelet onto a platter and let cool to room temperature.
- (Optional) The omelet can be made 1 day ahead, covered, and refrigerated.
- Bring the omelet to room temperature before serving. Garnish with reserved white parts of scallions.
- Cut the omelet into wedges and serve.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
9g
Fat
11g
Carbs
4g
