European Recipes:Spanish Recipes:Tortilla Paisana (spanish Country Omelet)

Recipe via Meal-Master (tm) v8.02

       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.