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Tortilla Paisana (spanish Country Omelet)

Make Tortilla Paisana (spanish Country Omelet) at home with Ham Boiled Julienne Cut, Onion Thinly Sliced, Oil Divided, Potatoes Peeled Cooked Amp, and Salt. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 oz
• 1/4 cup
• 2 tsp
• 4 1/2 oz
• 1/8 tsp

Method (preview)

1. 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. 2

   Remove from skillet and set aside.

3. 3

   In same skilet heat 1/2 teaspoon oil; add potatoes, sprinkle with seasonings, and saute over medium heat, turning occasionally, until lightly browned on both sides.

4. 4

   Remove potatoes from skillet.

5. 5

   Add remaining 1 1/2 teaspoons oil to skillet; return potatoes and arrange in bottom of pan.

6. 6

   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.

7. 7

   Transfer pan to broiler and broil 5 inches from heat source until eggs are set and omelet begins to brown.