Potato Saffron Omelet Food

POTATO AND SAFFRON OMELET

Steps:

• Melt 2 tablespoons of the butter in large skillet on medium heat. Add onions; cook and stir 10 minutes or until golden. Add potatoes; cook and stir 5 minutes. Salt and pepper to taste
• Meanwhile, heat broth in small saucepan until hot. Remove from heat. Crumble saffron over broth. Let stand about 5 minutes or until saffron is softened
• Mix eggs, green onions, saffron mixture, salt and pepper in large bowl with wire whisk
• Heat remaining 2 tablespoons butter in large nonstick skillet on medium heat until hot. Add egg mixture, spreading to cover bottom of skillet. As egg mixture sets, lift slightly with spatula to allow uncooked portion to flow underneath. When egg mixture is set but top is still slightly moist, spoon potato mixture onto half of the omelet. Slip spatula underneath other half of omelet and tip skillet to loosen. Gently fold omelet in half. Slide onto serving platter

SPANISH POTATO OMELET

Steps:

• Heat 2 tablespoons oil over medium-high heat in a large nonstick skillet. Cook the onions until soft, about 5 minutes. Add the potatoes, 1/2 teaspoon salt and the pepper. Add 2/3 cup water and cover the skillet. Reduce the heat to medium-low and cook until the potatoes are tender, about 15 minutes. Scrape the potato mixture into a large bowl and cool, stirring occasionally, about 30 minutes. Wipe out and reserve the skillet. The potato mixture can be made 6 hours ahead. Keep at room temperature.
• Combine the eggs, garlic, olives, parsley, thyme and remaining 3/4 teaspoon salt in another large bowl. Fold in the cheese and the cooled potato mixture.
• Preheat the broiler. Add the remaining 2 tablespoons oil to the same skillet and heat over medium-high heat. Pour in the egg mixture, spreading evenly. Cook, uncovered, until the sides are set and the top edge begins to brown, about 5 minutes. Run a flexible heatproof rubber spatula around the sides of the pan to loosen the omelet. Cover tightly; reduce the heat to medium-low and cook until the center is almost set, about 5 minutes.
• Broil the omelet until the top is fully cooked and begins to brown, 3 to 4 minutes. Let the omelet rest for 2 minutes. Loosen the omelet again around the sides and underneath as far as possible. Slide the omelet onto a platter and garnish with parsley and thyme sprigs. Cut into wedges. Serve warm or at room temperature with Quick and Easy Romesco Sauce.
• Combine the bell peppers, oil, tomato paste, almonds, vinegar, garlic, paprika, salt and pepper in a blender or food processor. Blend until the sauce is almost smooth, scraping down the sides of the bowl occasionally. If the sauce is too thick, blend in the reserved roasted bell pepper juice, 1 teaspoonful at a time, to thin out the sauce. Transfer the sauce to a small bowl. The sauce can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.

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.

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 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.

FIJIAN POTATO OMELETTE

Steps:

• Heat oil in a large, heavy frypan and gently fry onion, spices, garlic and ginger over a low heat for about 10 minutes.
• Remove from heat and mix in potatoes and peas.
• Beat eggs in a large bowl.
• Add the spiced vegetables to the eggs and combine evenly.
• Season well.
• Lightly re-oil the pan. Pour mixture back into the pan and cook over a very low heat for 8-10 minutes, taking care the omelette doesn't burn.
• As it cooks, heat grill. To finish off, place omelette under grill until it puffs up and turns golden.
• Stand for 5 minutes before turning out.
• Allow to cool then cut into wedges.

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.