Preparation / Directions:
1. In a 12 inch non stick skillet cook onions in 2 Tbsp oil over moderate heat. Stir occasionally until golden brown, about 20 minutes; transfer to a bowl and cool.
2. While onions are cooking, peel potatoes and cut into 1/2 inch cubes. In a saucepan of boiling salted water cook potatoes until almost tender, about 8 minutes; drain well in a colander. Cool and add to onions.
3. Crumble saffron threads into a small metal bowl. In a small saucepan heat broth until hot and pour over saffron. Let mixture stand until saffron is softened, about 5 minutes.
4. In a large bowl whisk together eggs, scallion greens, saffron mixture and salt and pepper to taste. Stir in onion and potato mixture.
5. In skillet het remaining 3 Tbsp of oil over moderately high heat until hot but not smoking and add egg mixture, spreading potatoes evenly. Reduce heat to moderate and cook omelet stirring occasionally until eggs just begin to set about 1 minute.
6. Shift skillet so that one fourth of omelet is directlu over center of burner and cook 1 minute, shift skillet 3 more times cooking remaining fourths in same manner. Center skillet and cook omelet over low heat until almost set, about 4 minutes more.
7. Slide omelet, bottom side down onto a baking sheet and invert back into skillet. Cook other side of omeley until golden brown, about 4 minutes. Slide onto a platter and cool to room temperature. Cut into wedges.
Notes: Omelet may be made 1 day ahead and chilled, covered. Bring to room temperature to serve.
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