A delightful twist on the classic Spanish omelet, this frittata combines saffron-infused potatoes with a golden crust.
Cook the onions in a skillet with some olive oil until golden and soft.
Cooking the onions slowly brings out their natural sweetness.
Boil the diced potatoes in salted water until just tender, then drain and cool.
Cut the potatoes evenly to ensure they cook at the same rate.
Steep the saffron threads in hot chicken broth for a few minutes.
Letting the saffron steep enhances its flavor and color.
Whisk the eggs with the scallion greens, saffron mixture, and a pinch of salt and pepper.
Whisking the eggs thoroughly adds air, making the frittata lighter.
Combine the onions, potatoes, and egg mixture in the skillet and cook over medium heat until the edges set.
Gently stir the mixture as it starts to set to distribute the ingredients evenly.
Flip the frittata onto a baking sheet and slide it back into the skillet to cook the other side until golden.
Use a plate to help flip the frittata if needed.
Let the frittata cool slightly, then slice into wedges and serve.
Allowing the frittata to cool makes it easier to slice and enhances the flavors.
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