---------- Recipe via Meal-Master (tm) v8.02
  
       Title: TORTILLA PAISANA (SPANISH COUNTRY OMELET)
  Categories: Eggs, Spanish, Low-cal
       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.
   
   WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK  P350
  
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