Tortilla Paisana (Spanish Country Omelet) Recipe

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Mexican Tortilla Recipes

Ingredients:

1 oz ham, boiled, julienne-cut
1/4 cup onion, thinly sliced
2 tsp oil, divided
4 1/2 oz potatoes, peeled, cooked & thinly s
1/8 tsp salt
1/8 tsp paprika
1 dash pepper
1/2 cup asparagus spears, diced & blanched
1/4 cup peas, frozen, thawed
1/4 cup pimiento, julienne-cut canned, drai, ned
3 egg, beaten

Instructions:

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

Servings: 2

 

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