Tortilla Paisana (Spanish Country Omelet)

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Title: Tortilla Paisana (Spanish Country Omelet)
Yield: 2 Servings
Categories: Eggs, Spanish, Low-cal


1 oz Ham, boiled; julienne-cut
1/4 c Onion; thinly sliced
2 ts Oil; divided
4 1/2 oz Potatoes; peeled, cooked &
-thinly sliced
1/8 ts Salt
1/8 ts Paprika
1 ds Pepper
1/2 c Asparagus spears; diced
-& blanched
1/4 c Peas, frozen; thawed
1/4 c Pimiento, julienne-cut
-canned, drained
3 Egg; beaten

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 1/2 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 1 1/2 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


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