TORTILLA PAISANA (SPANISH COUNTRY OMELET)

Servings: 2
Ingredients:

1 oz Ham, boiled; julienne-cut
1/4 c  Onion; thinly sliced
2 ts Oil; divided
4 1/2 oz Potatoes; peeled, cooked and
-thinly sliced
1/8 ts Salt
1/8 ts Paprika
1 ds Pepper
1/2 c  Asparagus spears; diced
-and 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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