Tortilla Paisana (Spanish Country Omelet)
Yield
2 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | ounce |
ham
boiled, juliennecut |
|
| ¼ | cup |
onions
thinly sliced |
|
| 2 | teaspoons |
vegetable oil
divided |
|
| 4 ½ | ounces |
potatoes
peeled, cooked and thinly sliced |
|
| ⅛ | teaspoon |
salt
|
|
| ⅛ | 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
beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 28.9 | ml/g |
ham
boiled, juliennecut |
|
| 59 | ml |
onions
thinly sliced |
|
| 1E+1 | ml |
vegetable oil
divided |
|
| 130.1 | ml/g |
potatoes
peeled, cooked and thinly sliced |
|
| 0.6 | ml |
salt
|
|
| 0.6 | ml |
paprika
|
|
| 1 | dash |
black pepper
|
*
|
| 118 | ml |
asparagus
diced, and blanched |
|
| 59 | ml |
green peas
frozen, thawed |
|
| 59 | ml |
pimentos
julienne-cut, canned, drained |
|
| 3 | each |
eggs
beaten |
|
Directions
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.
