Potato Saffron Omelet

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

* Per serving · 4 servings · Values may vary.

No additional tips available.