|Peas and saffron really spice up a traditional Spanish tortilla (potato omelette).|
|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 cooked 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 cool, cut into wedges and serve.
|Notes||Also try Spanish tortilla with zucchini or a traditional plain Spanish tortilla.
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."
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