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.
  
  WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK  P350
 




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Recipe ID 13173 (Apr 03, 2005)

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