Tapas Potato Saffron Omelet
Elevate your next tapas night with this irresistible Potato Saffron Omelet, a classic Spanish-inspired dish that’s as flavorful as it is versatile. Made with tender Yukon Gold potatoes, a whisper of saffron steeped in warm water, and creamy eggs, this recipe delivers the perfect balance of earthy richness and vibrant spice. Gently cooked with sweet yellow onions and olive oil, the omelet achieves a beautiful golden hue and a melt-in-your-mouth texture. This dish is perfect served warm or at room temperature, making it an excellent choice for entertaining or a satisfying weeknight meal. Garnish with fresh flat-leaf parsley for a pop of color, and enjoy it as part of a tapas spread or on its own. Perfectly simple yet delightfully sophisticated, this Potato Saffron Omelet brings a touch of Spain to your table.
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Recipe Information
Ingredients
- 2 medium Yukon Gold potatoes
- 6 units Large eggs
- 1 pinch Saffron threads
- 2 tablespoons Warm water
- 1 small Yellow onion
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper, freshly ground
- 2 tablespoons Flat-leaf parsley (optional, for garnish)
Instructions
Peel and thinly slice the potatoes into 1/8-inch rounds. Finely chop the onion.
In a small bowl, combine the saffron threads with 2 tablespoons of warm water. Let it steep for 5 minutes to release the saffron’s color and flavor.
Crack the eggs into a large bowl and beat them until combined. Stir in the saffron-infused water, salt, and pepper.
Heat 3 tablespoons of olive oil in a 10-inch non-stick skillet over medium heat. Add the potato slices and onion, and gently cook for 8-10 minutes, stirring occasionally, until the potatoes are tender and golden. Remove from heat and let cool slightly.
Using a slotted spoon, transfer the cooked potato and onion mixture into the egg mixture, ensuring they are fully coated in the eggs.
Wipe the skillet clean and add the remaining tablespoon of olive oil over medium-low heat. Once heated, pour the egg and potato mixture into the skillet, spreading it out evenly.
Cook the omelet over low heat for 8-10 minutes, occasionally running a spatula around the edges to prevent sticking. Once the bottom is set but the top is still slightly runny, place a large plate over the skillet and carefully flip the omelet onto the plate.
Slide the omelet back into the skillet with the uncooked side down. Cook for another 3-4 minutes, until fully set and golden. Remove from heat.
Allow the omelet to cool for 5 minutes before slicing it into wedges or squares. Garnish with chopped parsley if desired.
Serve warm or at room temperature as part of a tapas spread or as a standalone dish.
Nutrition Facts
Calories |
1254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.4 g | 111% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2811 mg | 122% | |
| Total Carbohydrate | 83.8 g | 30% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 5.7 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 245 mg | 19% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2212 mg | 47% | |
*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.
