Potato and Saffron Omelette
Ingredients
- Potato’s – 500 gms (peeled and diced into ½ inch)
- Onion – 2 large (chopped)
- Olive oil – 5 tsp
- Saffron – 1/4 teaspoon
- Chicken stock – ¼ cup
- Eggs – 8
- Spring onion – ½ cup (chopped)
- Salt to taste
- Black pepper to taste
- Ice cold water – 1 tablespoon
Methods
1)- Heat 2 tbs Olive oil in a frying pan. Saute onion till golden brown.
2)- Remove with a slotted spoon and set aside in a bowl.
3)- In another pan bring enough water to a boil to cook potatoes, add one tsp salt to the boiling water then add the potatoes and cook till tender. Drain and add to the onions in the bowl.
4)- Crumble saffron in ¼ cup of stock and let it stand for 10 minutes.
5)- Meanwhile, in a large bowl whisk eggs with cold water till forthy, add spring onion, saffron and stock ,salt and pepper and whisk till well blended.
6)- In the fry pan add the remaining 3 tbsp olive oil, once hot pour the eggs mixture to cover the whole pan.
Spread the onion and potatoes evenly over the top.
7)- Cook on high for three- four minutes shaking the pan back and forth to make the eggs set. Loosen the sides with the help of a knife to enable you to do this.
8)- Gently slide the omelette on to a plate, flip it over into the fry pan and cook the other side for another three-four minutes in the same manner till well set.
9)- Once cooked slide on to a plate and cool slightly, cut into thin wedges and serve.
Potato and Saffron Omelette
Ingredients
- Potato’s - 500 gms peeled and diced into ½ inch
- Onion – 2 large chopped
- Olive oil – 5 tsp
- Saffron – 1/4 tsp
- Chicken stock – ¼ cup
- Eggs – 8
- Spring onion – ½ cup chopped
- Salt to taste
- Black pepper to taste
- Ice cold water – 1 tbsp
Instructions
- Heat 2 tbs Olive oil in a frying pan. Saute onion till golden brown.
- Remove with a slotted spoon and set aside in a bowl.
- In another pan bring enough water to a boil to cook potatoes, add one tsp salt to the boiling water then add the potatoes and cook till tender. Drain and add to the onions in the bowl.
- Crumble saffron in ¼ cup of stock and let it stand for 10 minutes.
- Meanwhile, in a large bowl whisk eggs with cold water till forthy, add spring onion, saffron and stock ,salt and pepper and whisk till well blended.
- In the fry pan add the remaining 3 tbsp olive oil, once hot pour the eggs mixture to cover the whole pan.
- Spread the onion and potatoes evenly over the top.
- Cook on high for three- four minutes shaking the pan back and forth to make the eggs set. Loosen the sides with the help of a knife to enable you to do this.
- Gently slide the omelette on to a plate, flip it over into the fry pan and cook the other side for another three-four minutes in the same manner till well set.
- Once cooked slide on to a plate and cool slightly, cut into thin wedges and serve.