TORTILLA PAISANA (SPANISH COUNTRY OMELET)

• 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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