Spanish Omelet with Peas, Potatoes and Saffron

Ingredients:

½ pound of red potatoes, scrubbed and cut into ½” pieces

2/3 cup of peas (fresh or frozen)

1 tablespoon + 1teaspoon olive oil

1 medium onion finely chopped

¼ teaspoon of smoked paprika

*¼ teaspoon saffron threads crumbles between your fingers

Salt & Pepper

*If you don’t have saffron you can substitute turmeric

Directions:

1.    Bring a pot of water to boil. Add salt and potatoes. Cook until potatoes are just getting soft. Add the peas to the water and continue cooking for another 3 minutes.

2.    Drain and set aside.

3.    *Heat 1 tablespoon of olive oil in a skillet. Add the onions and ¼ teaspoon of salt. Cook until the onions are soft, about 8 to 10 minutes.

4.    Add the saffron and cook for about 1 minute.

5.    Beat the eggs with a fork. Add ¼ teaspoon of salt , ¼ teaspoon of smoked paprika and some black pepper.

6.    Add the peas and potatoes to the egg mixture and pour into the skillet.

7.    Cook on the stovetop for about 5 minutes.

8.    Remove from the stovetop and put the skillet under the broiler for about 2 minutes or until the eggs have set.

9.    Remove skillet and let the omelet cool. The omelet can be served at room temperature.

*Make sure the skillet is oven-proof. I use a cast iron skillet.