Tortilla Paisana (Spanish Country Omelet)
Submitted by iwantrecipes
Rustic Spanish country omelet packed with ham, browned potatoes, asparagus, peas, and pimientos, finished under the broiler. Low-calorie comfort food for two in 30 minutes.
YIELD
2 servingsPREP
15 minCOOK
15 minREADY
30 minTortilla paisana is the countryside cousin of the classic tortilla española, and she brought company. Where the original keeps things minimal with just potatoes and eggs, this farmhouse version loads up with whatever the garden and pantry have to offer.
Julienned ham, browned potato slices, blanched asparagus, sweet peas, and strips of pimiento all get layered into the skillet before the beaten eggs go in.
The bottom sets on the stovetop, then a quick trip under the broiler puffs and browns the top without drying anything out.
Slide it onto a warm plate and you’ve got a colourful, protein-packed meal for two that clocks in well under 200 calories per serving.
Kitchen Tips
- Use pre-cooked potatoes for this recipe. Slice them thin so they brown quickly and form a sturdy base layer.
- Blanch the asparagus before adding it. Raw asparagus won’t cook through in the short time the omelet spends in the pan.
- Make sure your skillet handle is oven-safe before putting it under the broiler. If it’s not, wrap it tightly in foil.
- Watch the omelet closely under the broiler. It goes from golden to burnt in seconds.
Ingredients
Directions
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 ½ teaspoon oil; add potatoes, sprinkle with seasonings, and sauté over medium heat, turning occasionally, until lightly browned on both sides.
Remove potatoes from skillet. Add remaining 1½ 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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