Tortilla Paisana (Spanish Country Omelet)
Author: Kitchens
  • 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
  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.
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