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Ingredients
US|METRIC
4 SERVINGS
- 4 Tbsp. butter (divided)
- 2 cups finely chopped onions
- 2 cups cooked potatoes (cubed)
- 1/4 cup chicken broth
- 1/4 tsp. saffron (McCormick Gourmet™ All Natural Spanish)
- 6 large eggs (lightly beaten)
- 1/4 cup thinly sliced green onions
- 1/2 tsp. salt
- 1/4 tsp. coarse ground black pepper (McCormick Gourmet™ Organic)
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Directions
- Melt 2 tablespoons of the butter in large skillet on medium heat. Add onions; cook and stir 10 minutes or until golden. Add potatoes; cook and stir 5 minutes. Salt and pepper to taste
- Meanwhile, heat broth in small saucepan until hot. Remove from heat. Crumble saffron over broth. Let stand about 5 minutes or until saffron is softened
- Mix eggs, green onions, saffron mixture, salt and pepper in large bowl with wire whisk
- Heat remaining 2 tablespoons butter in large nonstick skillet on medium heat until hot. Add egg mixture, spreading to cover bottom of skillet. As egg mixture sets, lift slightly with spatula to allow uncooked portion to flow underneath. When egg mixture is set but top is still slightly moist, spoon potato mixture onto half of the omelet. Slip spatula underneath other half of omelet and tip skillet to loosen. Gently fold omelet in half. Slide onto serving platter
NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories300Calories from Fat170 |
% DAILY VALUE |
Total Fat19g29% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol350mg117% |
Sodium490mg20% |
Potassium550mg16% |
Protein13g |
Calories from Fat170 |
% DAILY VALUE |
Total Carbohydrate20g7% |
Dietary Fiber3g12% |
Sugars5g |
Vitamin A15% |
Vitamin C35% |
Calcium8% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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