Country-Style Omelet Revitalized
Country-Style Omelet Revitalized
Tortilla Paisana
Ingrediënten
- 3 tablespoons + 1 teaspoon olive oil
- 1 medium onion roughly chopped
- ¼ pound 2 links chorizo sausage, diced into ¼-inch pieces
- ¼ pound Serrano ham or prosciutto diced into ¼-inch cubes
- 2 medium potatoes boiled, peeled, and diced into small pieces
- 2 pimientos thinly sliced
- ½ cup boiled and halved string beans
- ½ cup boiled peas
- 6 cooked asparagus spears each cut into 4 pieces
- 8 large eggs
- Salt
Instructies
- Heat 2 tablespoons of oil in a 10-inch skillet over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Add the chorizo, ham, and potatoes, stirring occasionally for another 5 minutes.
- Add the pimientos, beans, peas, and asparagus, cook and stir for an additional 5 minutes.
- Wipe the skillet clean after this step.
- In a large bowl, lightly beat the eggs with a fork.
- Fold in the skillet mixture and season with salt.
- Heat 1 tablespoon of oil in the same skillet over high heat until it’s hot.
- Pour in the egg and vegetable mixture, spreading it evenly.
- Reduce the heat to medium-high.
- Cook, shaking the skillet often to avoid sticking, until the edges and bottom begin to brown, and the center is mostly set.
- Slide the omelet onto a plate, cover it with another plate, and carefully flip it over.
- Add the remaining teaspoon of oil to the skillet and return the omelet to it.
- Cook until the bottom is nicely browned and use a spatula to tuck in the edges for a neat appearance.
- Continue cooking until the center is fully set but still slightly moist.
Nutritional Information
Calories: 300 kcal
