Saffron Potato Omelet Recipe
This is another quick recipe that will result into a delicious potato omelet for breakfast. But, what’s unique with this recipe? Well, it is the adding of saffron spice into the omelet mixture aside from the usual spices. Saffron threads are dried stigmas of saffron flowers that must be picked in each flower by hand, and to produce one pound of saffron threads, 75,000 saffron flowers are needed. Now you know why it’s the worlds’ most precious and expensive spice. It offers a flavor that’s worth the price! So, here’s how to make this super yummy saffron potato omelet.
Ingredients
- 2 large onions, chopped finely
- 5 tablespoons olive oil (75 ml)
- 3 baking russet potatoes (685 g)
- ¼ teaspoon saffron threads (1.25 g)
- ¼ cup chicken broth (2.8 g)
- 6 large eggs
- ½ cup thinly sliced scallion top (50 g)
- Salt & freshly ground black pepper
Instructions
- In a 12-inch non-stick frying pan, sauté onions in 2 tablespoons oil over moderate heat, stirring occasionally, for about 20 minutes or until golden brown. Transfer onions to a bowl and set aside.
- Peel potatoes and cut into ¼-inch cubes. In a saucepan of boiling salted water, cook potatoes until almost tender, for about 8 minutes, and drain well using a strainer.
- Allow potatoes to cool and then stir in to onions. You can make the onion and potato mixture a day before, covered and chilled.
- Into a small metal bowl, crumble saffron threads while in a small saucepan heat broth until melted and pour over saffron. Let mixture stand until saffron is softened, takes about 5 minutes.
- In a large bowl, beat together eggs, scallion greens, saffron mixture, salt and pepper to taste; Pour this egg mixture into onion and potato mixture.
- In frying pan, adjusted to moderately high heat, heat remaining 3 tablespoons oil until hot but not smoking; Pour in omelet mixture, spreading potatoes evenly.
- Reduce heat to moderate and cook omelet until eggs just begin to set, takes about 1 minute.
- Move skillet so that ¼ of omelet is directly over center of burner and cook for 1 minute. Move skillet 3 more times, cooking remaining portions in the same manner; Place skillet in the center and cook over low heat until almost set, about 4 minutes more.
- Transfer omelet by sliding into baking sheet, bottom side down, and turn omelet back into skillet; Cook other side of omelet until golden brown or about 4 minutes.
- Slide omelet onto a serving platter and cool to room temperature.
- Cut omelet into wedges and serve!
