Spanish Potato Omelet
1 pinch Saffron (approx. 24 strands) – diluted in 1 teaspoon water (Optional)
1 cup olive oil
2 1/2 pounds potatoes (about 4 large) – peeled and cut in 1/8 inch slices
1 large onion – thinly sliced
salt – to taste
4 large eggs
8 pitted green olives
Mix saffron with 1 teaspoon hot water. Set aside for 10 to 15 minutes. Heat oil in a large saucepan and add potato slices one at a time in a single layer to cover the bottom of the saucepan, so they don’t stick together. Add alternate layers of onion slices and potatoes, salting the layers lightly. Cook slowly over medium heat, turning the potatoes occasionally, until they are tender but not brown, about 20 minutes. Drain potatoes in a colander, reserving about 4 teaspoons of the oil.
Beat the eggs with a fork in a large mixing bowl until the eggs are slightly foamy; add the saffron water. Add the potatoes to the beaten eggs, pressing the potatoes down so that they are completely submerged. Let the mixture sit for 10 to 15 minutes.
Heat 2 teaspoons of the reserved oil over medium-high heat in each of two ovenproof, non-stick 8-inch skillets. Add the potato mixture, dividing equally between the two skillets, spreading evenly with a pancake turner. Arrange 4 olive halves around the perimeter of each omelet. Lower the heat to medium and shake the pans often to prevent sticking. Cook for 15 minutes. Place skillets in a 350-degree oven until omelets are just firm.
Transfer to a platter and cool. Cut into 4 to 8 wedges and serve.