Potato Saffron Omelet
Elevate your breakfast or brunch game with this Potato Saffron Omelet, a luxurious twist on a classic comfort food. Creamy Yukon Gold potatoes are sautéed to golden perfection, then folded into a rich, saffron-infused egg mixture for a dish that's as visually stunning as it is flavorful. The aromatic saffron lends its signature golden hue and delicate floral notes, perfectly complementing the garlic undertones and buttery texture. This one-pan wonder is quick to prepare, ready in 40 minutes, and versatile enough to serve warm or at room temperature. Garnished with fresh parsley, each slice is a fragrant and savory masterpiece perfect for savoring solo or sharing with friends. Whether for a casual family breakfast or a sophisticated brunch spread, this recipe is sure to impress.
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Recipe Information
Ingredients
- 2 medium Yukon Gold potatoes
- 6 large Eggs
- 2 tablespoons Milk
- 1 pinch Saffron threads
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 clove Garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley
- 1 tablespoon Water
Instructions
Peel and dice the potatoes into thin slices or small cubes of equal size to ensure even cooking.
Heat the olive oil in a nonstick skillet over medium heat. Add the potatoes and cook them for 10 minutes, stirring occasionally, until they're golden and tender. Remove the potatoes from the skillet and set aside.
In a small bowl, combine the saffron threads and 1 tablespoon of water. Allow them to steep while preparing the other ingredients.
Crack the eggs into a large mixing bowl. Add the milk, saffron water, salt, black pepper, and finely minced garlic. Whisk thoroughly until the mixture is well combined and slightly frothy.
Gently fold the cooked potatoes into the egg mixture, ensuring they are fully coated.
Heat the butter in the same skillet over medium-low heat. Once melted, swirl the pan to coat the bottom evenly.
Pour the potato and egg mixture into the skillet. Use a spatula to spread the potatoes evenly across the pan.
Cook the omelet undisturbed for 5-7 minutes, or until the edges start to set and the center is slightly wet but not runny.
Carefully slide a spatula around the edges of the omelet to ensure it is not sticking. If desired, flip the omelet by placing a large plate over the skillet, inverting it, and then sliding the omelet back into the skillet to finish cooking the other side for 2-3 minutes.
Garnish with chopped fresh parsley before serving. Slice the omelet into wedges and serve warm.
Nutrition Facts
Calories |
250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 295 mg | 98% | |
| Sodium | 360 mg | 16% | |
| Total Carbohydrate | 14.4 g | 5% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.1 g | ||
| Protein | 11.4 g | 23% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 68 mg | 5% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 441 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
