Spanish Omelet with Peas, Potatoes, and Saffron

This was a easy, flavorful, make-ahead recipe that, together with a tomato salad and some crusty bread, made for a fantastic summer meal.

Spanish Omelet with Peas, Potatoes, and Saffron
A Year in a Vegetarian Kitchen, Jack Bishop

This traditional Spanish omelet should be served chilled or at room temperature.

Kosher salt
1/2 pound red potatoes, scrubbed and cut into 1/2-inch dice
1/2 pound peas in pods, shelled (about 2/3 cup), or frozen peas
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 medium onion, finely chopped
1/4 teaspoon saffron threads, crumbled between your fingers
6 large eggs
Freshly ground black pepper

Bring about 1 quart water to a boil in a medium saucepan over high heat. Add salt to taste and the potatoes and cook until the potatoes are just beginning to soften but are not at all mushy, about 7 minutes. Add the peas and continue to cook until the vegetables are barely tender, about 3 minutes. Drain and set aside to cool slightly.

Meanwhile, heat 1 tablespoon of the oil in a medium ovenproof non-stick skillet over medium heat. Add the onion and 1/4 teaspoon salt and cook until softened, 8 to 10 minutes. (If the onion starts to turn brown, lower the heat.) Add the saffron and cook until aromatic, about 1 minute. Set the pan aside to let the onions cool slightly.

With a fork, beat the eggs, 1/4 teaspoon salt, and several grindings of pepper together in a medium bowl until well combined. Beat in the peas, potatoes, and onions, scraping the skillet as clean as possible.

Move an oven rack to the top position and heat the broiler. Heat the remaining oil in the skillet over medium-low heat. When the pan is hot, swirl the oil to coat the pan bottom evenly. Add the egg mixture and cook, occasionally sliding a spatula around the edges of the pan to loosen the omelet, until the bottom of the omelet is golden brown and the eggs are runny just on top, about 8 minutes.

Place the pan directly under the broiler and cook just until the top is golden brown and set, 1 to 2 minutes. watch carefully to prevent the omelet from burning.

Remove the pan from the broiler. The omelet can be cooled to room temperature in the pan if desired. Once cooled, the omelet can be removed from the pan whole. Cut into wedges and serve, or chill for several hours.

(*Note: If you do not have an ovenproof skillet, you can wrap the handle of your skillet with a few layers of heavy duty foil.)

3-4 servings
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