Potato Saffron Omelet


  • 2 large onions, chopped fine
  • 5 tablespoons olive oil
  • 3 russet (baking) potatoes (about 1 ½ pounds)
  • ¼ teaspoon saffron threads
  • ¼ cup chicken broth
  • 6 large eggs
  • ½ cup thinly sliced scallion greens

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...

View full recipe at SpringPad


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