Tortilla paisana (spanish country omelet)

2 Servings

Ingredients

Quantity Ingredient
1 ounce Ham, boiled; julienne-cut
¼ cup Onion; thinly sliced
2 teaspoons Oil; divided
4½ ounce Potatoes; peeled, cooked & thinly sliced
⅛ teaspoon Salt
⅛ teaspoon Paprika
1 dash Pepper
½ cup Asparagus spears; diced & blanched
¼ cup Peas, frozen; thawed
¼ cup Pimiento, julienne-cut canned, drained
3 Egg; beaten

Directions

Spray a 10-inch nonstick skillet that has a metal or removable handle with nonstick cooking spray and heat; add ham and onion and cook over medium heat, stirring occasionally, until onion is softened, 3 to 4 minutes.

Remove from skillet and set aside. In same skilet heat ½ teaspoon oil; add potatoes, sprinkle with seasonings, and saute over medium heat, turning occasionally, until lightly browned on both sides. Remove potatoes from skillet. Add remaining 1½ teaspoons oil to skillet; return potatoes and arrange in bottom of pan. Top with ham mixture, asparagus, peas, and pimientos; pour in beaten eggs and cook over medium heat until bottom of omelet is golden, 3 to 4 minutes. Transfer pan to broiler and broil 5 inches from heat source until eggs are set and omelet begins to brown.

Using spatula, loosen edges of omelet and carefully slide onto warmed plate.

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