Food Network: Potato Saffron Omelet

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Potato Saffron Omelet
Recipe courtesy Gourmet Magazine

Ingredients
2 large onions, chopped finely
5 tablespoons olive oil
3 baking potatoes, like russets (about 1 1/2 pounds)
1/4 teaspoon saffron threads
1/4 cup chicken broth
6 large eggs
1/2 cup thinly sliced scallion greens
Salt and freshly ground black pepper

Directions
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.

While onions are cooking, peel potatoes and cut into 1/4-inch cubes. In a saucepan
of boiling salted water cook potatoes until almost tender, about 8 minutes, and
drain well in a colander. Cool potatoes and add to onions. Onion and potato
mixture may be made 1 day ahead and chilled, covered.

Crumble saffron threads into a small metal bowl. In a small saucepan heat broth
until hot and pour over saffron. Let mixture stand until saffron is softened,
about 5 minutes.

In a large bowl whisk together eggs, scallion greens, saffron mixture, and salt
and pepper to taste and stir in onion and potato mixture. In skillet set over

moderately high heat, heat remaining 3 tablespoons oil until hot but not smoking
and add egg mixture, spreading potatoes evenly. Reduce heat to moderate and cook
omelet, stirring occasionally, until eggs just begin to set, about 1 minute. Shift
skillet so that 1/4 of omelet is directly over center of burner and cook 1 minute.
Shift skillet 3 more times, cooking remaining fourths in same manner. Center
skillet and cook omelet over low heat until almost set, about 4 minutes more.

Slide omelet, bottom side down, onto baking sheet and invert omelet back into
skillet. Cook other side of omelet until golden, about 4 minutes. Slide omelet
onto a platter and cool to room temperature.

Omelet may be made 1 day ahead and chilled, covered. Bring omelet to room
temperature before serving.

Cut omelet into wedges.

Directions
Wine Suggestions: Dry Manzanilla; Jerez Region Spanish
Cava (Sparkling Wine) Montecillo Winery Rioja