Tortilla Paisana (Spanish Country Omelet)
Author: Epicurus.com Kitchens
Ingredients
  • 1 ounces ham, boiled; julienne-cut
  • 1/4 Cup onion; thinly sliced
  • 2 teaspoon oil; divided
  • 4 1/2 ounces potatoes; peeled, cooked and thinly
  • 1/8 teaspoon salt
  • 1/8 teaspoon paprika
  • 1 dash pepper
  • 1/2 Cup asparagus spears; diced and blanched
  • 1/4 Cup peas, frozen; thawed
  • 1/4 Cup pimiento, julienne-cut canned, drained
  • 3 eggs, beaten
Instructions
  1. 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.
  2. Remove from skillet and set aside.
  3. In same skillet 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.
  4. 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.
  5. Transfer pan to broiler and broil 5 inches from heat source until eggs are set and omelet begins to brown.
  6. Using spatula, loosen edges of omelet and carefully slide onto warmed plate.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/tortilla-paisana-spanish-country-omelet/8777/