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Tortilla Paisana (Spanish Country Omelet)















Trans-fat Free


1 ounce ham
boiled, juliennecut
¼ cup onions
thinly sliced
2 teaspoons vegetable oil
4 ½ ounces potatoes
peeled, cooked and thinly sliced
teaspoon salt
teaspoon paprika
1 dash black pepper
½ cup asparagus
diced, and blanched
¼ cup green peas
frozen, thawed
¼ cup pimentos
julienne-cut, canned, drained
3 each eggs


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 sauté 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 187g (6.6 oz)
Amount per Serving
Calories 19355% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 287mg 96%
Sodium 431mg 18%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 9%
Sugars g
Protein 26g
Vitamin A 30% Vitamin C 43%
Calcium 5% Iron 15%
* based on a 2,000 calorie diet How is this calculated?


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