Thinly slice equal portions of raw potato and onion; brown in hot olive oil with chopped pi miento.
Blend a scant 1/4 teaspoon saffron with salt to taste and sprinkle over vegetables.
Add 1 tablespoon water, cover the skillet, and cook about 15 minutes, stirring occasionally.
Loosen vegetables if sticking occurs.
Blend in desired amount of almonds and heat thoroughly.