Potato And Saffron Omelet Food

POTATO SAFFRON OMELET

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.

POTATO OMELETTE

Steps:

• Peel, wash and cut into cubes 4 large potatoes. Cook the potatotes in a pan with hot water until brown. Drain and reserve.
• Chop 2 onions and fry them in a pan with hot water without browning. Drain the oil and reserve. Mix 4 eggs, a tablespoon of chopped parsley, salt and pepper to taste.
• Combine in a large bowl the potatoes and onions, add salt and pepper to taste and add the beaten eggs. Mix well.
• Bring a skillet over high heat with oil and when hot pour the preparation of potatoes. When you have cooked the base, lower the fire Turn the omelette and complete the cooking.
• You can serve hot or cold.

TAPAS--POTATO SAFFRON OMELET

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 1/4-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.

POTATO AND CHEESE OMELETTE

Steps:

• Melt the butter in a frying pan.
• When hot, add potato and cook until golden-brown and crusty on all sides.
• Beat up eggs in a small bowl with very little salt (the cheese has plenty) and freshly ground pepper.
• Lower heat of stove, add eggs to pan and give them a good stir, a couple of times, bringing up cooked eggs from bottom, but redistributing uncooked eggs and potatoes.
• Sprinkle generously with shredded cheese.
• Let cook until golden-brown on bottom.
• Run spatula down center, and carefully fold one half over the other creating a half-moon (sometimes you don't get a perfect half-moon, but it still tastes good anyway!).
• Turn off heat and let omelette sit in pan for 30 seconds to a minute (depending on how well you want your eggs done) and then carefully turn over and allow 30 more seconds.
• Allow to cool about 4-5 minutes before tucking in (this seems to allow the flavours to blend better).

POTATO SAFFRON OMELET

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.