Ingredients 

• Potato’s – 500 gms (peeled and diced into ½ inch)
• Onion – 2 large (chopped)
• Olive oil – 5 tsp
• Saffron – 1/4 teaspoon
• Chicken stock – ¼ cup
• Eggs – 8
• Spring onion – ½ cup (chopped)
• Salt to taste
• Black pepper to taste
• Ice cold water – 1 tablespoon

Methods

1)- Heat 2 tbs Olive oil in a frying pan. Saute onion till golden brown.

2)- Remove with a slotted spoon and set aside in a bowl.

3)- In another pan bring enough water to a boil to cook potatoes, add one tsp salt to the boiling water then add the potatoes and cook till tender. Drain and add to the onions in the bowl.

4)- Crumble saffron in ¼ cup of stock and let it stand for 10 minutes.

5)- Meanwhile, in a large bowl whisk eggs with cold water till forthy, add spring onion, saffron and stock ,salt and pepper and whisk till well blended.

6)- In the fry pan add the remaining 3 tbsp olive oil, once hot pour the eggs mixture to cover the whole pan.

Spread the onion and potatoes evenly over the top.

7)- Cook on high for three- four minutes shaking the pan back and forth to make the eggs set. Loosen the sides with the help of a knife to enable you to do this.

8)- Gently slide the omelette on to a plate, flip it over into the fry pan and cook the other side for another three-four minutes in the same manner till well set.

9)- Once cooked slide on to a plate and cool slightly, cut into thin wedges and serve.

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