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.