Tortilla Paisana (Spanish Country Omelet)
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Tortilla Paisana (Spanish Country Omelet)
  Spanish    Eggs  
Last updated 6/12/2012 12:51:34 AM. Recipe ID 13173. Report a problem with this recipe.
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      Title: Tortilla paisana (spanish country omelet)
 Categories: Eggs, Spanish, Low-cal
      Yield: 2 Servings
      1 oz Ham, boiled; julienne-cut
    1/4 c  Onion; thinly sliced
      2 ts Oil; divided
  4 1/2 oz Potatoes; peeled, cooked &
           -thinly sliced
    1/8 ts Salt
    1/8 ts Paprika
      1 ds Pepper
    1/2 c  Asparagus spears; diced
           -& blanched
    1/4 c  Peas, frozen; thawed
    1/4 c  Pimiento, julienne-cut
           -canned, drained
      3    Egg; beaten
  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 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.  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.

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Recipe ID 13173 (Apr 03, 2005)

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