| Directions |
Boil saucepan full of water, add potatoes and a dash of salt, and
cook until just tender, about 7 minutes. Add peas and boil another 3
minutes, until tender. Drain and set aside. Heat T of oil over
medium heat, add onion and salt and sauté 8-10 minutes, stirring frequently,
until softened but not browned. Add saffron and cook another minute. Remove
from heat and set aside. Meanwhile, beat the eggs with salt and pepper, then stir in
potatoes, peas, and onions. Preheat the broiler.
Over medium-low heat, heat 1 t oil in same frying pan, and swirl
to coat evenly. Pour in the omelette mixture and cook for about 8 minutes,
until cook through except the very top of the omelette. Every minute or so,
run a rubber spatula along the edges of the pan to keep the eggs from
sticking. Place under broiler and cook for 1-2 minutes, until top is
golden-brown.
Set aside to cook, cut into wedges and serve.
|
| Notes |
 Adapted
from Jack Bishop's A Year in a Vegetarian Kitchen: Easy seasonal dishes
for family and friends, in which it's called "Spanish Omelet with
Peas, Potatoes, and Saffron."
Buy it:
Amazon.com
|
Amazon.co.uk |
Recipe: Spanish Tortilla with Peas
