Tapas Potato Saffron Omelet

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From gourmet magazine. prep time does not include cooling time.

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Steps

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In a 12-inch non-stick skillet cook onions in 2 tablespoons oil over moderate heat , stirring occasionally , until golden , about 20 minutes.

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Transfer onions to a bowl and cool.

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While onions are cooking , peel potatoes and cut into 1 / 4-inch cubes.

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In a saucepan of boiling salted water cook potatoes until almost tender , about 8 minutes , and drain well in a colander.

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Cool potatoes and add to onions.

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Onion and potato mixture may be made 1 day ahead and chilled , covered.

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Crumble saffron threads into a small metal bowl.

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In a small saucepan heat broth until hot and pour over saffron.

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Let mixture stand until saffron is softened , about 5 minutes.

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In a large bowl whisk together eggs , scallion greens , saffron mixture , and salt and pepper to taste and stir in onion and potato mixture.

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In skillet set over moderately high heat , heat remaining 3 tablespoons oil until hot but not smoking and add egg mixture , spreading potatoes evenly.

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Reduce heat to moderate and cook omelet , .

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Ingredients

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onions, olive oil, baking potatoes, saffron thread, chicken broth, eggs, scallion top, salt & freshly ground black pepper