Title: Spanish Country Omelet
Categories: Egg Ethnic Lowcal
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.