Underwood Spanish Omelet


  • 2 tbls. olive oil
  • 1 small baking potatoes, peeled and diced
  • 1 small green pepper, diced
  • 1 medium onion, chopped
  • 4 large eggs
  • 1/4 teaspoon ACCENT Flavor Enhancer
  • 1 can (4.25 oz) UNDERWOOD Deviled Ham Spread
  • 1/2 cup shredded Monterey Jack cheese with jalape


In 10-inch non-stick skillet over medium heat, in hot oil, cook potato, pepper and onion, covered, 10 to 15 minutes until potato is tender, stirring occasionally. With slotted spoon, remove vegetables to plate. With fork, beat eggs and flavor enhancer until well blended. Pour egg mixture into skillet; reduce heat to low. Cook without stirring, for 2 to 3 minutes until set, lifting edges ocassionally to allow uncooked egg mixture to flow underneath. Spread Deviled Ham Spread over half of the omelet; top with cooked vegetables. Flip untopped half of omelet over filling. Sprinkle top with cheese. Serve immeadiately with salsa, if desired.
Add To Recipe Box Back to Recipes

Rate this recipe

Please login in to rate this recipe.