Tortilla Paisana (Spanish Country Omelet)
peeled, cooked and thinly sliced
diced, and blanched
julienne-cut, canned, drained
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.