Spanish Omelet

I made this Tuesday. I am trying to do better with the photography and now maybe video!

The omelet was very tasty although I would have liked more saffron flavor to have come through. DH's version was very close to the recipe as posted just no onions. My version, cooked separately, had onion but was not put in an omelet but served over steamed kale. I love kale- the filling was great on its own and I had the leftovers for lunch minus the kale (and egg!)

4 1/2 flamingos for taste and ease for both DH and I.

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

Salt
1/2 pound red potatoes, scrubbed and cut into 1/2-inch dice
1/2 pound peas in pod, shelled (about 2/3 cup)
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 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 veggies are barely tender, about 3 minutes. Drain and set aside to cool slightly.

Meanwhile, heat 1 tablespoon of the oil in a medium ovenproof nonstick skillet over medium heat. (I used a regular skillet and it didn't stick.) Add the onion and 1/4 teaspoon salt and cook until softened, about 8 to 10 minutes. (If the onion starts to brown, lower the heat.) Add the saffron and cook until aromatic, about 1 minute. Set the pan asite 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 1 teaspoon oil in the empty skillet over medium-low heat. When the pan is hot, swirl the oil to coat the pan bottom evenly (and sides if using a reg skillet!). 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 temp in the pan if desired. Once cooked, the omelet can be removed from the pan whole and chilled for several hours. Cut the omelet into wedges and serve.