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Saffron Infusion Spanish Omelette with Roasted Vegetables

Name: Saffron Infusion Spanish Omelette with Roasted Vegetables
Total time: 37 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 6 large eggs; 1 lb potatoes, peeled and diced; 1 onion, diced; 1/4 cup olive oil; 1 tsp salt; 1/2 tsp pepper; 1/2 tsp paprika; 1/2 lb zucchini, sliced; 1/2 lb bell peppers, sliced; 1/2 lb eggplant, cubed; 1/2 tsp saffron threads, soaked in 1 tbsp warm water

A delicate and aromatic twist with saffron for a touch of luxury.

37 minutes4 servings

Method

Stir saffron water into the egg mixture before baking.
Preheat oven to 400°F (200°C).
Sauté potatoes and onion in oil until tender.
Whisk eggs, salt, pepper, and paprika; stir in vegetables.
Pour into a greased baking dish; bake 25-30 minutes until set.

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