Spanish Potato Omelet Recipe

Ingredients

• 6 tablespoons olive oil, divided
• 4 large baking potatoes (about 2 lbs.), peeled and cut into 1/8-inch slices
• 1 large yellow onion, thinly sliced
• 1/2 teaspoon salt
• 1 clove garlic
• 1 (14 1/2 oz.) can tomatoes, drained and chopped
• 1/2 reduced-sodium fat-free chicken broth
• 1/8 teaspoon saffron threads, crumbled
• 6 large eggs