|2||large onions, chopped fine|
|5||tablespoons olive oil|
|1||tablespoon crushed garlic (about 3-4 cloves)|
|3||russet (baking) potatoes (about 1 1/2 pounds)|
|¼||teaspoon saffron threads|
|¼||cup chicken broth|
|½||cup scallion greens, thinly sliced|
In a 12 inch non-stick skillet cook onions in 2 tablespoons olive oil over moderate heat, stirring occaisionally, until golden brown, about 20 minutes. Transfer onions to a bowl and cool.
While onions are cooking, peel potatoes and cut into 1/2 inch cubes. In a saucepan of boiling salted water cook potatoes until almost tender, about 8 minutes, and drain well in a colander. Cool potatoes and add to onions. Onion and potato mixture may be made 1 day ahead and chilled, covered.
Crumbe saffron threads into a small metal bowl. In a small saucepan heat broth until hot and pour over saffron. Let mixture stand until saffron is softened, about 5 minutes.
In a large bowl whisk together eggs, scallion greens, saffron mixture, and salt and pepper to tast and stir in onion and potato mixture. In skillet heat remaining 3 tablespoons oil over moderately high heat until hot but not smoking and add egg mixture, spreading potatoes evenly. Reduce heat to moderate and cook omelet, stirring occaisionally, until eggs just begin to set, about 1 minute. Shift skillet so that on fourth of of omelet is directly over center of burner and cook 1 minute. Shift skillet 3 more times, cooking remaining fourths in the same manner. Center skillet and cook omelet over low heat until almost set, about 4 minutes more.
Slide omelet, bottom side down, onto a baking sheet and invert omelet back into skillet. Cook other side of omelet until golden brown, about 4 minutes. Slide omelet onto a platter and cool to room temperature. Omelet may be made 1 day ahead and chilled, covered. Bring omelet to room temperature before serving.
Cut omelet into wedges.
Serves 8 to 10 as partof a tapas buffet.