Potato Saffron Omelet

Ingredients

  • 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

Comments


Best Wine Deals

  • $15.99
    20%off
    Joseph Drouhin Pinot Noir Nuits St. Georges
    Joseph Drouhin Pinot Noir Nuits St. Georges 2007
  • $33.49
    33%off
    Brewer-Clifton Chardonnay Santa Rita Hills Sta. Rita Hills Ashley's Vineyard
    Brewer-Clifton Chardonnay Santa Rita Hills Sta. Rita Hills Ashley's Vineyard 2009
See More Deals »






Snooth Media Network