This Tortilla Paisana is a rustic and satisfying Spanish omelet that elevates the classic tortilla de patatas with fresh spring flavors. The dish features tender boiled potatoes and thinly sliced onions sauted until golden, layered with juicy julienne-cut ham, blanched asparagus, sweet peas, and vibrant pimientos. Beaten eggs are poured over the filling, creating a fluffy, custard-like interior that sets perfectly under the broiler. The result is a golden-brown, savory omelet with a delightful mix of textures and earthy, aromatic flavors. It is an excellent choice for a leisurely weekend brunch or a comforting meal that feels both homemade and elegant. Simple to assemble with pantry staples, this recipe brings authentic Spanish country cooking to your table.
Tortilla Paisana (Spanish Country Omelet
Description
This Tortilla Paisana is a rustic and satisfying Spanish omelet that elevates the classic tortilla de patatas with fresh spring flavors. The dish features tender boiled potatoes and thinly sliced onions sauted until golden, layered with juicy julienne-cut ham, blanched asparagus, sweet peas, and vibrant pimientos. Beaten eggs are poured over the filling, creating a fluffy, custard-like interior that sets perfectly under the broiler. The result is a golden-brown, savory omelet with a delightful mix of textures and earthy, aromatic flavors. It is an excellent choice for a leisurely weekend brunch or a comforting meal that feels both homemade and elegant. Simple to assemble with pantry staples, this recipe brings authentic Spanish country cooking to your table.Ingredients
Directions
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Spray a 10-inch nonstick skillet with nonstick cooking spray and heat over medium heat.
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Add the julienne-cut ham and thinly sliced onion to the skillet.
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Cook, stirring occasionally, until the onion is softened, about 3 to 4 minutes.
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Remove the ham and onion mixture from the skillet and set aside.
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In the same skillet, heat 1/2 teaspoon of oil over medium heat.
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Add the peeled, cooked potatoes to the skillet.
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Sprinkle the potatoes with salt, paprika, and pepper.
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Saut the potatoes, turning occasionally, until lightly browned on both sides.
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Remove the potatoes from the skillet and set aside.
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Add the remaining 1 1/2 teaspoons of oil to the skillet.
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Return the potatoes to the skillet and arrange them evenly in the bottom of the pan.
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Top the potatoes with the reserved ham-onion mixture, blanched asparagus, thawed peas, and julienned pimientos.
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Pour the beaten eggs evenly over the filling.
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Cook over medium heat until the bottom of the omelet is golden brown, about 3 to 4 minutes.
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Transfer the skillet to the broiler, positioning it 5 inches from the heat source.
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Broil until the eggs are set and the top of the omelet begins to brown.
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Using a spatula, loosen the edges of the omelet and carefully slide it onto a warmed plate to serve.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 151.0kcal
- % Daily Value *
- Total Fat 3.5g6%
- Saturated Fat 0.7g4%
- Cholesterol 12.0mg4%
- Sodium 333.9mg14%
- Total Carbohydrate 20.8g7%
- Dietary Fiber 2.7g11%
- Sugars 1.8g
- Protein 8.7g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure potatoes are pre-cooked and peeled before starting the sauting process.
Blanch asparagus spears briefly in boiling water before dicing to ensure they are tender in the final dish.
If you do not have a broiler-safe skillet, transfer the omelet to a broiler-safe baking dish before finishing under the broiler.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid drying out the eggs.
You can substitute the ham with chorizo for a spicier variation, or omit meat entirely for a vegetarian version.
