Potato Saffron Omelet
Ingredients
- ½ cup thinly sliced scallion greens
- 6 large eggs
- ¼ cup chicken broth
- ¼ teaspoon saffron threads
- 3 russet (baking) potatoes (about 1 ½ pounds)
- 5 tablespoons olive oil
- 2 large onions, chopped fine
1. 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. 2. While onions are cooking, peel potatoes and cut into 1/2-inch cubes. In a saucepan of boiling salted water cook pot...
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