Tapas Potato Saffron Omelet Recipes

Steps:

• 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 1/2-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 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 heat remaining 3 tablespoons oil over moderately high heat 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 one fourth 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 a 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.

Steps:

• 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, sauté 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.

Steps:

• Heat 1 teaspoon oil in a 10-inch ovenproof nonstick skillet over med-high heat.
• Add potatoes and cook until golden brown, shaking the pan and tossing the potatoes from time to time, 3-5 minutes.
• Stir in chiles and transfer to a plate; wipe out the pan.
• Blend eggs, hot sauce, salt, and pepper with a fork in a medium bowl.
• Stir in cheese, scallions, cilantro, and the potato mixture.
• Set oven broiler rack about 4 inches from the heat source; preheat the broiler.
• Brush the skillet with 1 teaspoon oil; heat over medium heat.
• Pour in egg mixture and tilt to distribute evenly.
• Decrease heat to med-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3-4 minutes.
• Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes.
• Slide the omelet onto a platter and cut into wedges.
• Per serving-342 calories, 24 g fat, 11 g carb, 2 g fiber.