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Tortilla Paisana


Tortilla Paisana - Country Style Omelet


30 grams Pork ham, boiled, julienne-cut
1/2 cup Onion, sliced thinly
3 tbsp. Olive oil divided
6 oz. Potatoes, peeled, cooked and dice thinly
1/4 tsp. Sea salt to taste
dash Paprika
dash Ground black pepper
1 cup Asparagus spears; diced and blanched
1/2 cup Green peas, frozen; thawed
1/2 cup Canned pimiento, julienne-cut and drained
9 Eggs beaten

In a medium heat, put a 10 inch non-stick skillet with removable handle and use a spray non-stick cooking oil.

Add ham and onion and cook over medium heat, stirring occasionally until onion is softened for 4 minutes then remove from skillet and set aside.

In same skillet heat 1/2tsp.of 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 1 1/2 teaspoons oil to skillet; return the potatoes and arrange in bottom of pan.

Top with ham mixture the asparagus, peas, and pimientos and pour in the beaten eggs and cook over medium heat until bottom of omelet is golden brown for 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 into warmed plate.

Serve 3 people.



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Last modified: May 26, 2003