Ingredients

Instructions

  1. Dissolve saffron in heated broth; let steep at least 5 minutes.
  2. Cook potatoes in boiling, salted water 8 minutes; drain.
  3. In 12" non-stick skillet, sauté onions in 2 Tbs oil over medium heat, stirring occasionally, until golden; stir in potatoes to coat; transfer to a bowl.
  4. In a large bowl whisk together eggs through pepper; whisk in saffron broth.
  5. Stir into onion and potato mixture.
  6. In skillet over medium-high heat, heat 3 Tbs oil until hot but not smoking and add egg mixture, spreading potatoes evenly.
  7. Reduce heat to medium and cook omelet, stirring occasionally, about 1 minute until eggs just begin to set.
  8. Shift skillet so that 1/4 of omelet is directly over center of burner and cook 1 minute; shift skillet 3 more times to cook remaining quarters 1 minute each.
  9. Reduce heat to low, center skillet and cook omelet about 4 more minutes until almost set.
  10. Turn omelet over and cook about 4 minutes until other side is golden.
  11. Slide omelet onto a platter, cool to room temp and cut into wedges.
  12. May be made 1 day ahead: cover and chill; bring to room temp before serving.