Spanish Tortilla with Peas

Time

• Saucepan
• Wooden spoon
• Colander
• Medium-sized ovenproof frying pan
• Bowl
• Whisk
• Rubber spatula

• ½ pound red potatoes, cubed (½-inch pieces)
• salt
• ½ pound fresh peas or 1 c frozen
• 1 T + 1 t olive oil
• medium onion, chopped
• ½ t saffron threads, crumbled
• 6 eggs
• pepper

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.

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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